The Egg Halwa was introduced by one of my close friend, Sarita, who has been endowed with the best culinary skills and her dishes are remarkably outstanding. And this dish, being one of her family favorite was passed on to her from her mom-in-law. Thanks Sarita and Aunty for being so kind in giving the kitchen secrets of this impressive dish.
Ingredients:
1. Milk - 1.5 cups
2. Eggs - 4 to 5 no.
3. Semolina/rava/sooji - 1/4th cup
4. Cardamom powder - 1/2 tsp.
5. Oil - 2 tsp.
6. Clarified butter (ghee) - 2 to 3 tbsp.
7. Saffron - few strands
8. Almonds or any nuts of your choice for garnishing (optional)
9. Sugar - 1/2 cup
Cooking Method:
1. Roast the semolina/rava/sooji in a pan until it becomes warm or the raw odour disappear.
2. To this roasted semolina, beat the eggs into it, adding milk, saffron, cardamom, oil and clarified butter all into one and keep stirring it continuously. Let the mixture gets combined well and when all the milk is absorbed, add sugar, almost in the end and wait for it to blend well until the oil leaves the sides of the pan. This complete process may take a little time as this has to done in low to medium heat.
3. Finally serve warm in a plate with chopped almonds or cashews or any nuts of your choice. It can be served without any nuts too just topping some saffron strands. Tastes divine as a warm dessert melt in your mouth.
Note:
1. Always serve the dessert warm for the soft creamy texture.
2. Just the semolina and cardamom may work wonders, but this tip is in case you want a different taste altogether, then add vanilla essence to reduce the Egg Odour in the dish.
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