Fullmeals

Egg Halwa – Quick & Easy Winter Dessert

Name: Egg Halwa – Quick & Easy Winter Dessert
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 People
Cuisine: Pakistani
Ingredients: 6 Eggs; 1 cup Ghee; 1 cup Sugar; 3-4 (crushed) Cardamom pods; 3 tablespoons Milk powder; for garnish Almonds (sliced); few drops (optional) Butter essence, Kewra water

Recipe by Bazla Foods (easy recipes)

Ready in25 min
Prep5 min
Cook20 min
CuisinePakistani · Dessert
Serves4 People
DifficultyEasy
Calories~650 kcal

Ingredients

Main Ingredients

6Eggs
1 cupGhee
1 cupSugar
3-4 (crushed)Cardamom pods
3 tablespoonsMilk powder
for garnishAlmonds (sliced)
few drops (optional)Butter essence, Kewra water

Step-by-Step Instructions

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.
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.
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.
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.
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.

Ready in

25 mins

Cuisine

Pakistani · Dessert

Prep Time

5 min

Cook Time

20 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~650 kcal

Recipe by Bazla Foods (easy recipes) on YouTube

Adjust Servings

Measurements

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Step-by-Step Instructions

Follow each step to make the recipe successfully.

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. the mixture thoroughly using a hand 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.
Cook the Halwa Base
Pour the egg mixture into a non-stick pan or kadhai. Place the pan over low to medium heat. Begin stirring the mixture continuously with a or spatula. Add the crushed cardamom powder to the mixture.
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.
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 while stirring.
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.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 4 swaps

No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)

Ingredient Substitutions

No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Milk?
- Unsweetened almond / soy / oat milk (1:1)
- 1/2 cup evaporated milk + 1/2 cup water (per 1 cup)
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)

AllergensThis recipe contains eggs and dairy and nuts.

eggsdairynuts

Variations

Simple ways to adapt this recipe.

Add your favorite dry fruits like pistachiosCustomise
Cashews, or walnuts for extra flavor and texture.
Adjust the amount of sugar
Adjust the amount of sugar according to your preference.

Helpful Tips

Small details that can improve the final result.

TipTo Reduce the Eggy Smell
Add a few drops of butter essence or kewra water to the egg mixture.
Cooking tipStir Continuously During Cooking to
Stir continuously during cooking to prevent lumps and ensure the halwa cooks evenly.
Cooking tipThe Halwa Is Ready When
The halwa is ready when the ghee separates from the mixture and it achieves a crumbly texture.