Egg Halwa

Egg Halwa

3
nausheen 6

"A delicious dessert for cold winter nights. You can add vanilla if you feel it tastes too eggy. It's a little heavy, so even a small portion is enough to satisfy your sweet tooth."

Ingredients 1 h 5 m {{adjustedServings}} servings 556 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 36.1 g
  • 56%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 232 mg
  • 77%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Crush the cardamom pods with the side of a knife. Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. Remove cardamom pods and serve hot.
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Reviews 3

  1. 4 Ratings

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Michelle Mackey
8/14/2006

This was wonderful! My children loved it! Thanks for posting it.

Freida
11/16/2010

This tasted very authentic; we call this "anday ka halwa" and my dad makes it when we have guests over. However I think all egg halwa recipes are way too heavy and greasy so i gave it 4 stars.

a agha
2/27/2015

Turned out just like the one i used to have at my friend's. They stored it for weeks in an airtight container so i cooled it down in chunks too rather than having it warm