One of my cooking specialty is making egg dessert which is a very special sweet dish in South Asia also known as Halwa. Through various trials and errors I have created and mastered my own recipe that is very much enjoyed among family and friend. Through the use of some secret ingredients and techniques, a flavorful and very delicious desert is made.
On my blog, I will be presenting the recipe in a unique way by posting pictures of each step that has been involved to give my followers and readers the clear understanding of the process.
For any questions, please do feel free to leave a comment and I will be delighted to answer any inquiries. Enjoy cooking with N. Reflection. 🙂
Difficulty Level: Medium to hard
Serving: 6 – 8 people
- Eggs – 12- 18.
- Dry Shredded coconut – 2 cups
- One can of evaporated milk or 500 ml of Half and Half
- 500 ml of 2% milk
- Bread Crumbs – 2 cups
- Almonds sliced – half cup
- Cardamom Powder – 2 teaspoons
- Sugar 1 1/2 Cup
- 1 cup vegetable oil
- 4 teaspoons of rose water
1. Whisk all the eggs in a bowl.
2. In a medium non stick frying pan combine oil, sugar, shredded coconut, cardamom powder, almonds, rose water and bread crumbs together by stirring them on medium heat for 5 – 8 minutes until mixture is slightly light brown and the aroma starts lingering in the air.
3. Now add evaporated milk or half and half, reqgular 2% milk, and egg mixture in the pan. Stirring it continuously on medium heat until the whole mixture cobines well. Lower the heat to low setting and cover the mixture with a lid for 20 minutes by opening the lid in between and giving the mixture a nice stir to avoid getting stuck to the frying pan.
4. After thirty minutes the mixture will soon start to stick together like scrambled eggs but with soft texture. Now increase the heat to medium and keep stirring the mixture until the golden brown consistency is reached and small amoutn of oil starts coming from the mixture.
5. The final product looks like the above with soft and crumpled texture. Let the mixture cool in the pan before taking it out in a serving platter. Decorate the dessert with sliced almonds to taste. Enjoy the dessert with tea or milk. 🙂
In the above recipe I have used Rose Water for aroma. Rose water can be found in any grocery or international food store in the baking section. Rose water has many uses from adding it to desserts for aroma to adding few drops to your favorite moisturizer. The above picture is the demonstration of the bottle for understanding purpose and not intended to advertise the brand used.