Anda Halwa
PakistaniPakistani RecipesDesi eggsHard
A rich winter sweet made by slow-cooking eggs with desi ghee, sugar and nuts. A traditional Pakistani anda halwa served warm with chai.
Prep time10 min
Cook time25 min
Total time35 min
Servings4
Ingredients
- 6 eggs
- 4 tbsp desi ghee
- 0.5 cup sugar
- 0.5 tsp elaichi (cardamom) powder
- 2 tbsp chopped badam (almonds)
- 2 tbsp chopped pista (pistachios)
- 1 tbsp kishmish (raisins)
- 1 tsp kewra water
Method
- Beat the eggs with the sugar and elaichi powder until smooth.
- Heat the desi ghee in a heavy pan on low heat.
- Pour in the egg mixture and stir constantly with a wooden spoon.
- Cook on low heat for 15 to 20 minutes, stirring all the time, until the mixture thickens and leaves the sides of the pan.
- Add the kewra water, badam, pista and kishmish; cook for 2 more minutes.
- Serve warm, garnished with extra nuts.
Nutrition — estimated per serving
Calories (estimate)330 kcal
Protein (estimate)9 g
Fat (estimate)18 g
Carbs (estimate)30 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Food safety: cook the halwa on low heat, stirring constantly, until the egg is fully cooked and the mixture is thick. Allergens: contains egg, milk (ghee) and nuts (almonds, pistachios). Stir without stopping so the eggs do not scramble into lumps; use oil instead of ghee if preferred. Nutrition values are estimates.