Anday Ka Halwa

Serves 6
Prep Time 20 min
Cook Time 6 min
Print Recipe
Anday ka halwa showcases how eggs can transcend their usual role in South Asian desserts. This recipe transforms beaten egg into a smooth, sweet confection through patient stirring with ghee and sugar. Cardamom and saffron infuse the mixture with warmth, while almonds and raisins add texture and sweetness.

Ingredients

  • 1 cup (250 mL) heavy cream
  • 6 eggs
  • ½ cup (125 mL) sugar
  • 10 saffron strands
  • 1 tbsp (15 mL) ghee
  • 1 tsp (5 mL) cardamom seeds, crushed
  • ¼ cup (60 mL) raw cashews, halved
  • ¼ cup (60 mL) raisins
  • Pinch ground nutmeg
  • 1 tbsp (15 mL) pistachios, coarsely chopped, to garnish
  • 1 tbsp (15 mL) raw almonds, coarsely chopped, to garnish

Instructions

  • Step 1

    In a small non-stick saucepan, heat cream on medium-high heat, stirring constantly for 10-15 minutes or until slightly thickens.  Take care not to burn the cream. Set aside to cool.

  • Step 2

    In a large bowl, whisk eggs with sugar. Add saffron and mix in cooled cream. Stir.

  • Step 3

    In a medium non-stick pot, melt ghee on medium-high heat and stir for a couple of minutes until ghee is golden brown in colour. Add egg mixture and stir constantly for 5-6 minutes until mixture thickens and egg is cooked. Mix in cardamom seeds, cashews and raisins.

  • Step 4

    Remove Anday Ka Halwa into a serving dish and garnish with nutmeg, pistachios and almonds.

Paperclip IconTips

• This Indian sweet is best served warm and is served with an Indian meal. Store in refrigerator for up to
3 days.
• Sprinkle on 1 teaspoon of kewra water to finish this dessert for that added exotic fragrance. Kewra water, also known as panadanas water is an essence available in specialty Indian stores.

Nutrition Facts

Per serving
Calories370
Fat26 g
Saturated Fat13 g
Trans Fat0 g
Carbohydrate27 g
Fibre1 g
Sugars22 g
Protein9 g
Sodium84 mg