Andon aur Sooji ka Halwa (Egg and Semolina Halwa) – Traditional Pakistani Sweet

Step 1: Prepare Egg Mixture

Crack 6 eggs into a large mixing bowl. Add 2 cups of room temperature milk to the eggs. Whisk the eggs and milk thoroughly until a smooth mixture is formed and the egg yolks are fully incorporated.

Step 2: Heat Ghee and Roast Semolina

In a wok or heavy-bottomed pan, add 1 cup of ghee and heat it over medium flame. Once the ghee is hot, add 1/2 cup of semolina. Roast the semolina on medium-low flame, stirring continuously, for about 1 to 1.5 minutes until it turns golden brown and releases a fragrant aroma.

Step 3: Combine and Cook Halwa Base

Reduce the flame to low. Slowly pour the whisked egg and milk mixture into the roasted semolina, stirring vigorously and continuously to prevent lumps from forming. Continue stirring and cooking on low to medium-low flame for 2-3 minutes until the mixture thickens and becomes granular.

Step 4: Add Sugar and Cardamom

Add 1 cup of sugar and 1 teaspoon of cardamom powder to the halwa. Mix well. The sugar will release some moisture, making the halwa slightly wetter.

Step 5: Add Food Color and Bhunai (Roast)

Increase the flame to medium-high. Add 1 pinch of yellow food color (optional, for enhanced color). Continue to bhunai (roast) the halwa, stirring constantly, until the ghee separates from the halwa and it achieves a rich golden color and a crumbly, granular texture. This bhunai process will take approximately 2 minutes after adding the food color.

Step 6: Incorporate Khoya (Optional)

Reduce the flame to low. Add 200 grams of khoya (optional) to the halwa. Gently mix the khoya into the halwa until it is well combined but still retains some texture. This step adds a creamy and rich flavor to the halwa.

Step 7: Add Nuts and Final Mix

Add a portion of sliced almonds, raisins, and chopped pistachios to the halwa. Stir for a few seconds to lightly fry the nuts and incorporate them into the halwa, adding crunch and flavor.

Step 8: Serve

Turn off the flame. Transfer the hot halwa to a serving dish. Garnish with the remaining sliced almonds, raisins, and chopped pistachios. Serve warm and enjoy!

• Use room temperature milk to prevent curdling when added to the hot semolina.

• Roast semolina on medium-low flame for even cooking and to develop a good aroma without burning.

• Stir continuously and vigorously after adding the egg-milk mixture to prevent lumps and ensure the eggs cook evenly.

• Add khoya on low flame and mix gently to maintain its texture and prevent it from melting completely, which adds a creamy and rich flavor.

• The longer you bhunai (roast) the halwa, the more granular and flavorful it will become, and the ghee will separate nicely.

• Adjust the amount of sugar according to your sweetness preference.

• For an even richer flavor, use desi ghee (clarified butter).

• Feel free to add other nuts or dried fruits like walnuts, cashews, or dried apricots.

• For a deeper color, you can add a bit more yellow food color or a pinch of saffron soaked in milk.