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Mini-trivia: While there is debate on whether Halwa originated in India, or Arabia, or Turkey, Indian Halwa shows more diversity and flavor than the rest. Halwa is the superstar of Indian desserts, with sweet makers of any kind known as Halwai. Now carrot halwa grabs all the attention, while Egg halwa is less well known, but is still one of my favorites (along with Chola Halwa).


It has the smoothness of egg which just melts in your mouth. I'm sure you will love it too :) Unless of course you are one of those low-calorie-lover-real-sugar-haters (its like racism, but with food!). God, those sugar alternative chemicals gives me the creeps. And don't even get me started about Soya Milk, which is supposed to be a substitute for milk. Why? cuz its a white liquid? If you're lactose intolerant, then just don't drink milk; simple as that. Then there's the "I can't believe its not....". I hate fake food.


Anyway, ranting over, the recipe below is what we Bengali's call 'Dim-er Halua' and is one of the finest examples of Indian halwa.




Egg - 4
Milk - 500 ml
Ghee - 2 tbsp
Saffron Powder/Food color - 1 Pinch
Green Cardamom - 3
Cinnamon - 1"
Raisin - 10 gm
Pistachio & Almond - 25 gm
Sugar - 150 gm




1. Beat eggs very nicely.
2. Boil milk with cardamom and cinnamon until it becomes thick (reduces to half
3. Add beaten egg to the milk, stirring constantly until it forms fine granules.
4. Add ghee, sugar, raisin, and Saffron Powder. Cook until all the water evaporates.
5. Remove from fire and decorate with slices of Almond and Pistachio.

6. Serve with Paratha, puri, or chapati (I have to admit I just eat it by itself!) 


Note: If there is one thing you don't want to forget is to keep stirring - throughout!.

You can try to replace the milk boiling part, and use 'evaporated milk' from the store.

Note2: You might have noticed in the photo, there is no pistachio or almond. See, I don't like anything breaking the smoothness of my desserts, so I don't use them. Same reason I don't like nuts, chips and what not in my icecream.