Anday Ka Halva
Anday Ka Halva Recipe - Pakistani Dessert Made with Eggs, Ghee, Sugar, Milk, and Green Cardamom
Introduction
Anday Ka Halva, a traditional South Asian dessert, is a unique and delightful treat that combines the richness of eggs with the sweetness of sugar and the aromatic flavor of cardamom. This dish is a testament to the versatility of eggs and showcases how they can be transformed into a decadent dessert. Perfect for special occasions or a cozy night in, Anday Ka Halva is sure to impress with its smooth texture and exquisite taste.
History
The origins of Anday Ka Halva can be traced back to the Mughal era, where it was a popular delicacy among the royals and nobility. The recipe has been passed down through generations, with each adding their own touch to this exquisite dessert. It is a testament to the rich culinary heritage of South Asia and remains a beloved treat in households across the region.
Ingredients
How to prepare
- Mix the eggs, khoya, sugar, and cardamom powder together using a fork or a beater until the sugar is dissolved.
- Heat ghee in a heavy-based saucepan.
- Pour the egg mixture and continuously stir while frying on medium heat for 5–8 minutes, or until the eggs are cooked.
- Avoid overcooking the eggs.
- Remove from heat and transfer to a serving plate.
Variations
- For a lighter version, substitute half of the sugar with a natural sweetener and use low-fat milk. Adding rose water or orange zest can introduce a new flavor profile to the halva.
Cooking Tips & Tricks
To ensure a smooth and creamy halva, continuously stir the mixture to prevent the eggs from scrambling. Using a heavy-based saucepan helps in even heat distribution, reducing the risk of burning. For an extra smooth texture, some prefer to strain the egg mixture before cooking. Adding a pinch of saffron soaked in milk can introduce a beautiful color and an exotic flavor to the halva.
Serving Suggestions
Anday Ka Halva can be served warm or at room temperature, garnished with slivered almonds or pistachios for added texture and flavor. It pairs beautifully with a cup of hot tea or coffee.
Cooking Techniques
The key technique in making Anday Ka Halva is the continuous stirring over medium heat, which ensures that the eggs cook evenly without scrambling. Using a whisk can help incorporate air, making the halva lighter.
Ingredient Substitutions
For a dairy-free version, coconut milk and vegan butter can be used in place of milk and butter. Almond or cashew paste can substitute for khoya for those looking for a lactose-free alternative.
Make Ahead Tips
Anday Ka Halva can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving to restore its creamy texture.
Presentation Ideas
Serve Anday Ka Halva in individual bowls, garnished with edible silver leaf and a sprinkle of cardamom powder for an elegant presentation.
Pairing Recommendations
A glass of cold milk or a cup of aromatic chai makes the perfect accompaniment to Anday Ka Halva, balancing its richness and sweetness.
Storage and Reheating Instructions
Store Anday Ka Halva in an airtight container in the refrigerator. To reheat, gently warm it in a pan over low heat, adding a little milk if necessary to prevent it from drying out.
Nutrition Information
Calories per serving
Each serving of Anday Ka Halva contains approximately 280 calories. The majority of these calories come from fats and carbohydrates, making it a high-energy dessert.
Carbohydrates
A serving of Anday Ka Halva contains approximately 22 grams of carbohydrates. The primary source of carbohydrates in this dish comes from the sugar, providing quick energy. However, it's important to consume it in moderation, especially for those monitoring their sugar intake.
Fats
This dessert is rich in fats, with about 18 grams per serving, primarily from the eggs, khoya, and butter. These fats contribute to the creamy texture and rich flavor of the halva but should be consumed in moderation as part of a balanced diet.
Proteins
Anday Ka Halva is a good source of protein, with each serving providing approximately 7 grams. The eggs and khoya contribute to the protein content, making this dessert not only delicious but also nourishing.
Vitamins and minerals
Eggs are a great source of vitamins A, D, and B12, as well as minerals like selenium and phosphorus. Khoya, made from milk, adds calcium and vitamin D, making Anday Ka Halva a dessert that also contributes to your daily nutritional needs.
Alergens
The primary allergens in Anday Ka Halva are eggs and dairy. Those with allergies or intolerances to these ingredients should avoid this dessert.
Summary
Anday Ka Halva is a rich and flavorful dessert that provides energy, protein, and essential vitamins and minerals. However, due to its high sugar and fat content, it should be enjoyed in moderation as part of a balanced diet.
Summary
Anday Ka Halva is a luxurious dessert that combines simple ingredients to create a rich and flavorful experience. With its roots in South Asian culinary tradition, it offers a delightful end to any meal. Whether enjoyed in its classic form or with modern twists, Anday Ka Halva remains a beloved treat for those who appreciate the art of dessert making.
How did I get this recipe?
I remember the excitement that washed over me when I first saw this recipe for Anday Ka Halva. It was a cold winter day, and my dear friend Fatima had invited me over for tea. As we sat sipping our steaming cups of chai, she suddenly disappeared into the kitchen and returned with a plate of the most delicious-looking halva I had ever seen.
I couldn't help but ask her what it was, and she smiled mischievously before revealing that it was Anday Ka Halva. I had never heard of such a dish before, and I was intrigued by the idea of making a sweet treat out of eggs.
Fatima promised to share the recipe with me, but only if I promised to keep it a secret. I eagerly agreed, and she began to explain the process of making this unique dessert.
She started by heating ghee in a pan and adding crushed cardamom pods for flavor. Then, she carefully cracked open some fresh eggs and separated the yolks from the whites. The yolks were added to the ghee, while the whites were whipped into a frothy consistency.
Fatima then added sugar and milk to the yolks, stirring constantly until the mixture thickened. Finally, she folded in the whipped egg whites and poured the halva into a serving dish to cool.
I was amazed by how simple the recipe was, yet the end result was so decadent and delicious. I couldn't wait to try making it myself.
Over the next few weeks, I perfected the art of making Anday Ka Halva. I experimented with different variations, adding nuts and dried fruits for extra flavor. Each time I made it, the aroma of cardamom and ghee filled my kitchen, bringing back memories of that cold winter day when Fatima first introduced me to this delightful dessert.
As time went on, I became known among my friends and family as the Anday Ka Halva expert. Whenever there was a special occasion or gathering, I would whip up a batch of this sweet treat to share with everyone.
I soon realized that this recipe was not just a dish to be enjoyed, but a tradition to be passed down through generations. I taught my daughters and granddaughters how to make Anday Ka Halva, just as Fatima had taught me.
As the years went by, I continued to make Anday Ka Halva for my loved ones, each time adding a touch of my own creativity and love to the recipe. It became a symbol of family gatherings and celebrations, a reminder of the bond that food can create between people.
And now, as I sit here reflecting on all the memories and moments that Anday Ka Halva has brought into my life, I can't help but feel grateful for the simple joy of cooking and sharing a beloved recipe with those I hold dear. Thank you, Fatima, for introducing me to this wonderful dessert that has become a cherished part of my family's culinary legacy.
Categories
| Cardamom Recipes | Clarified Butter Recipes | Pakistani Desserts | Pakistani Recipes |