Egg Halwa

Egg Halwa

Made  times
nausheen 6

"A delicious dessert for cold winter nights. You can add vanilla if you feel it tastes too eggy. It's a little heavy, so even a small portion is enough to satisfy your sweet tooth."
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1 h 5 m servings 556 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 36.1 g
  • 56%
  • Carbs:
  • 47.5g
  • 15%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 206 mg
  • 69%
  • Sodium:
  • 154 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Crush the cardamom pods with the side of a knife. Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. Remove cardamom pods and serve hot.



This was wonderful! My children loved it! Thanks for posting it.

This tasted very authentic; we call this "anday ka halwa" and my dad makes it when we have guests over. However I think all egg halwa recipes are way too heavy and greasy so i gave it 4 stars.

Turned out just like the one i used to have at my friend's. They stored it for weeks in an airtight container so i cooled it down in chunks too rather than having it warm

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