Egg Halwa ( Dim er Halwa)
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Recipe by
Servings
4-5
Prep time
5- 6 mins
Cooking time
45-50 mins
Halwa holds a special place in South Asian culture, it’s more than just a dessert. From celebrations and religious gatherings to quiet mornings at home, halwa has always symbolized comfort, love, and togetherness. Every family has its own version, its own memories, and its own way of making it feel special.
For me, halwa is deeply tied to my childhood. It brings back memories of watching it slowly cook in the kitchen, the aroma of ghee and cardamom filling the house, and sneaking spoonfuls straight from the pan.
Ingredients
- 6 eggs
- 1.5 cup milk
- 1/2 cup Milk powder
- 1.5-2tbsp tbsp Ghee
- 1/2 cup Sugar
- 1/4 tsp Cardamom powder
- 4-5 Saffron Strands
- 1/5 tsp Rose water
- Pinch of salt
Garnish:
- Edible Silver leaf
- Sliced almond, pistachios & Cashew (Or pick any one or two)
Directions
- In a mixing bowl, crack the eggs and add the milk and cardamom powder. Whisk until well combined and smooth.
- Heat ghee in a wok or heavy-bottom pan over low heat. Add the egg mixture and stir continuously for 5–6 minutes, making sure it doesn’t stick or scramble.
- Add the sugar and a pinch of salt. Keep stirring constantly until the sugar dissolves completely.
- Gradually add the milk powder, stirring well after each addition to avoid lumps.
- As the mixture begins to thicken, add a splash of rose water for aroma.
- Continue cooking until the egg halwa reaches your preferred consistency, slightly runny or on the drier side
- Add chopped nuts and cook for another 5-6 mins.
- Transfer to a serving plate or bowl. Garnish with chopped nuts and silver leaf, if desired.
- Enjoy on its own or with Puri & Paratha!
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