Egg Halwa – Quick & Easy Winter Dessert

Step 1: Prepare the Egg Mixture

Crack 6 eggs into a large mixing bowl. Add 1 cup of ghee and 1 cup of sugar to the bowl. Whisk the mixture thoroughly using a hand whisk until all ingredients are well combined and the sugar has dissolved. If desired, add a few drops of butter essence or kewra water to mask any eggy smell.

Step 2: Cook the Halwa Base

Pour the whisked egg mixture into a non-stick pan or kadhai. Place the pan over low to medium heat. Begin stirring the mixture continuously with a whisk or spatula. Add the crushed cardamom powder to the mixture.

Step 3: Develop Texture and Color

Continue stirring the mixture constantly. The mixture will gradually thicken and start to form small granules. Keep stirring and breaking up any large lumps with your spatula. Cook until the ghee begins to separate from the halwa and the mixture turns a rich yellow color, indicating it's well-cooked and crumbly.

Step 4: Add Milk Powder and Finish

Once the halwa has reached the desired texture and the ghee has separated, add 3 tablespoons of milk powder. Mix the milk powder thoroughly into the halwa until it is fully incorporated and the halwa is uniformly mixed. Cook for another 1-2 minutes while stirring.

Step 5: Serve and Garnish

Remove the halwa from the heat. Transfer the hot egg halwa to a serving dish. Garnish generously with sliced almonds or any other preferred dry fruits. Serve warm and enjoy this delicious winter treat.

• To reduce the eggy smell, add a few drops of butter essence or kewra water to the egg mixture.

• Stir continuously during cooking to prevent lumps and ensure the halwa cooks evenly.

• The halwa is ready when the ghee separates from the mixture and it achieves a crumbly texture.

• Add your favorite dry fruits like pistachios, cashews, or walnuts for extra flavor and texture.

• Adjust the amount of sugar according to your preference.