Egg Halwa

INGREDIENTS

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

METHOD

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.