Recipe Credits Afreen Usman
I have seen various Unda/Egg Halwa recipes and was convinced that it could not taste good ! Finally when Afreen shared her sister in laws recipe which she had made beautifully I gave in and started to make this egg halwa still convinced it would taste strange!
This halwa does take time and you have to keep sauteing it till dries up - and at this stage too it looks really odd - till you plate it , flatten and garnish it then bongo magic suddenly happens - you end up with a super delicious dish ! Everyone at home loved it as did I and will pucca make it often - do try it , you will love it too.
Ande ka Halwa.
7 eggs, beaten till frothy.
1 lit milk or 1/2 lit milk +1/2 kg khoya
1/2 cup grated coconut
1 and 1/2 cup sugar or to taste.
2 tsp cardamom powder
1 tbsp ghee.
Chopped nuts to garnish
Prepare a tray by greasing it with oil or ghee.
If you are using 1 lit milk, first reduce it by heating to half.If you are using half milk and half khoya, add them together till the khoya crumbles and mixes with the milk (it will have granules of khoya) . I used khoya , no half measures !
In a large kadai or thick bottom wok, add the ghee and beaten eggs.Stir for a while, now add the sugar and the milk. Keep stirring it on medium high heat. It will take some time to dry up, continue stirring till the mixture becomes semi dry and starts getting a nice beige colour.
Now add the coconut. Stir some more till the ghee starts leaving the sides of the kadai and the halwa gets its colour. Now add the cardamom powder and mix well.Remove from heat.Pour in the greased tray. Smooth and spread the halwa with the back of a katori or glass.Garnish with nuts and mark the halwa as you like to cut it.Allow it to cool and set ! This is a brilliant recipe . Ramadan Kareem !