Delightful Anday ka Halwa
Historical posting credit: LinkUp. This verifies the original TastyMaza posting byline, not authorship of an underlying recipe or quoted wording.
Halwa is a strength of winter season. It goes extraordinary in frosty days to warm the body. Cook Shireen Anwar is imparting one of halwa formula that is Egg Halwa. A solid halwa that is readied with strong milk. Trim it before serving.
Modern cooking option — added 2 November 2026
This newly written section is separate from the historical material above. It does not recreate the missing Urdu panel or photographs. The ingredient and method reference is Food Fusion; the functional instructions below are written afresh. TastyMaza has not independently kitchen-tested this version. No source photographs are reproduced.
Modern egg halwa
Ingredients for this modern version
- 6 eggs
- ¼ cup ghee
- 8 tablespoons sugar
- 2 cups milk
- ¼ teaspoon yellow food colour, optional
- ½ teaspoon ground cardamom
- Nuts or raisins as wanted
- 1 teaspoon rose water or kewra water
Preparation
- Whisk the eggs, ghee, sugar and milk until combined.
- Cook in a heavy pan over low heat, stirring continuously as the mixture thickens and becomes crumbly.
- Add cardamom and optional colour; keep cooking off the excess liquid. Add the nuts and briefly increase heat to finish, stirring to prevent scorching.
- Check the egg mixture reaches 71°C (160°F). Stir in rose or kewra water, then serve. Refrigerate leftovers promptly.
Before you cook
This recipe is not a canning process and does not establish a long room-temperature shelf life in jars. Stop cooking once the desired crumbly texture is achieved; do not promise a fixed time for every pan.
Allergen check: Egg and milk; nuts if used.
For handling and temperature guidance, see FoodSafety.gov food-handling steps and its minimum-temperature chart.