Halwa Baiza Murgh (Egg Halwa) Recipe
Halwa Baiza Murgh, also known as Andon ka Halwa or Egg Halwa, is a traditional South Asian dessert that combines the richness of eggs, milk, and sugar with a blend of aromatic spices. This delightful dish has a creamy texture and a sweet taste, making it a unique treat for festive occasions or a special dessert option. Here’s a step-by-step recipe to make this delicious egg halwa at home.
Ingredients
- 6 eggs
- 1 cup sugar (adjust according to taste)
- 2 cups full-fat milk
- 4 tablespoons ghee (clarified butter)
- 1/4 cup almonds, chopped
- chopped
- 1/2 teaspoon chopped
- 1/4 cup pistachios,er
- A pinch of saffron strands (optional, for color and flavor)
- 1 teaspoon rose water or kewra water (optional, for fragrance)
- A handful of cashew nuts (optional, for garnishing)
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Begin by gathering all the ingredients. Chop the almonds and pistachios finely. If using saffron, soak a few strands in a tablespoon of warm milk to release their color and flavor. This will give your halwa a beautiful golden hue.
Step 2: Beat the Eggs
In a medium-sized bowl, crack open the eggs and beat them thoroughly until they form a consistent mixture. You can use a whisk or an electric beater for this step. Beating the eggs well ensures that they will cook uniformly without forming lumps, which is essential for a smooth texture in the halwa.
Step 3: Cook the Eggs in Ghee
In a heavy-bottomed pan or a non-stick skillet, heat the ghee over medium heat. Once the ghee has melted, pour the beaten eggs into the pan. Stir continuously with a spatula to scramble the eggs. Cook them on a low flame, ensuring they don’t get too dry or form large chunks. The goal is to keep the eggs soft and finely scrambled.
Step 4: Add the Milk
Gradually pour in the milk while continuing to stir. The milk adds creaminess to the halwa and helps combine the scrambled eggs into a smooth mixture. Keep the flame on low to medium heat to avoid curdling the milk. Stir frequently to prevent the mixture from sticking to the bottom of the pan.
Step 5: Incorporate the Sugar
Once the milk has started to reduce, add the sugar to the mixture. Stir continuously until the sugar dissolves completely. The addition of sugar will make the mixture thinner initially, but as you keep cooking, it will thicken up. This process can take about 10-15 minutes, so be patient.
Step 6: Add the Aromatics
As the halwa starts to thicken, add the cardamom powder and saffron-infused milk. The cardamom adds a sweet and fragrant aroma, while the saffron gives the dish a beautiful color and enhances its taste. If you want to add an extra touch of aroma, you can also incorporate rose water or kewra water at this stage.
Step 7: Cook Until the Halwa Thickens
Continue cooking the mixture on a low flame, stirring frequently to avoid burning. The halwa will gradually thicken and start leaving the sides of the pan. You’ll notice that the ghee will also begin to separate from the mixture, indicating that it is almost ready. This process can take another 10-15 minutes.
Step 8: Add the Nuts
Once the halwa reaches the desired consistency, add the chopped almonds and pistachios. Mix them well into the halwa, allowing their flavors to infuse. You can also add some cashew nuts for an extra crunch if you like.
Step 9: Final Touches
Check the sweetness and adjust if necessary by adding more sugar. Stir well until everything is fully incorporated, then turn off the flame. Let the halwa cool for a few minutes before serving.
Step 10: Garnish and Serve
Transfer the halwa to a serving dish and garnish with a few more chopped nuts. If desired, you can sprinkle some more cardamom powder or drizzle a few drops of rose water on top for an extra fragrant touch. Serve warm for the best taste, though it can also be enjoyed at room temperature.
Tips for Perfect Halwa Baiza Murgh
- Use Fresh Ingredients: Fresh eggs, high-quality ghee, and good-quality milk will make a noticeable difference in the taste.
- Constant Stirring: To avoid the eggs from forming lumps, stir continuously while cooking. This ensures a smooth and creamy texture.
- Low Heat: Cooking on low to medium heat prevents the mixture from sticking to the pan or burning. It also allows the flavors to blend well.
- Ghee Separation: You will know the halwa is done when the ghee starts to separate from the mixture and the halwa leaves the sides of the pan.
- Optional Flavors: Adding rose water, kewra water, or saffron is optional but adds an authentic touch to the halwa. If you prefer a simpler flavor, you can skip these.
Variations
- Dry Fruit Halwa: You can increase the variety of dry fruits by adding raisins, walnuts, or dried figs for a richer taste.
- Low-Sugar Option: If you prefer a less sweet version, reduce the sugar quantity or substitute it with a natural sweetener like honey or jaggery.
- Coconut Flavor: Adding a few tablespoons of grated coconut can give the halwa an interesting texture and flavor twist.
Nutritional Information
- Calories: Approximately 250-300 per serving (depending on portion size)
- Protein: High, due to the egg content
- Fat: Moderate to high, mostly from ghee
- Carbohydrates: Contains sugars and carbs from the milk
Serving Suggestions
Halwa Baiza Murgh can be served as a warm dessert at dinner parties, family gatherings, or festive occasions. It pairs well with a cup of chai or a scoop of vanilla ice cream for a fusion twist.
Storage
You can store any leftover halwa in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a microwave or on the stovetop with a bit of ghee to restore its texture.
Halwa Baiza Murgh is a unique and flavorful dessert that combines the richness of eggs with traditional South Asian ingredients. The combination of soft scrambled eggs, aromatic spices, and ghee creates a delightful treat that’s sure to please. Whether you’re a fan of traditional sweets or looking to try something new, this recipe is a must-try!