Dessert, Egg

Anday ka Halwa (Egg Halwa)

Ingredients:
Cashewnuts – 250 gms
Full Cream Milk – 2 litres (or Khoya – 1 kg)
Sugar – 700 to 750 gms
Eggs – 7 to 8
Ghee – 2 cups
Green Cardamoms – 10, powdered
Saffron – a pinch, powdered and soaked in 1 to 2 tsp of milk
Raisins – 2 tblsp, soaked in warm water
Cashewnuts – 10 to 12, broken for garnishing

Method:
1. Soak the cashewnuts in water for 20 to 30 minutes.
2. Grind to a paste.
3. Boil and condense the milk to make khoya.
4. Mix sugar, khoya and cashewnuts paste.
5. Break the eggs and mix them with the cashewnuts.
6. Boil ghee in a pan.
7. Add the cashew mixture and cook on low flame.
8. When the halwa stops sticking to the pan, remove from the heat.
9. Add cardamom powder and saffron.
10. Mix well.
11. Transfer to a serving dish.
12. Garnish with raisins and broken cashewnuts.