This Besan Aur Anday Ka Halwa (gram flour and egg halwa) is packed with such nostalgic flavors and aromas, it’s a wonderful departure from more comon halwas.
I first made this halwa for my parents in the summer of 2012. Upon trying it, my mom exclaimed that it reminded her of something similar that her mother used to make. It’s hard to describe, but desserts made with gram flour always gives me such traditional and nostalgic vibes. The gram flour (besan) carries such an earthy flavor, which only deepens and becomes slightly nutty when toasted. And when all of the ingredients come together, they produce a wholesome and delicious treat that will surely be something you’ll want to return to time and time again.
Pakistani Gram Flour and Egg Halwa / Besan Aur Anday Ka Halwa
Ingredients
- 4 large eggs
- 1 cup whole milk
- ¾ cup granulated sugar
- ½ cup clarified butter or neutral flavored oil
- 4 green cardamoms
- 1 cup gram flour
- Chopped unsalted nuts, for garnish
Instructions
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In a medium bowl, whisk together eggs, milk, and sugar. Set aside.
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Heat clarified butter or oil in a large vessel over medium heat. Add cardamoms and cook until lightly browned, about 30 seconds. Add gram flour, stir well, and cook until the color changes to a light gold and it gives off a nice aroma, about 5 to 7 minutes. Remove from heat.
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Whisk in the prepared egg mixture to the gram flour mixture, making sure everything is well incorporated. Bring the vessel back to a medium heat and continuously stir (this will prevent the eggs from scrambling) and cook until the halwa thickens and begins to leave the sides of the pan, about 5 to 7 minutes. The halwa may look curdled initially, but continue cooking it until it forms a cohesive mass. Remove from heat, cover, and set aside undisturbed for 10 minutes.
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Garnish with nuts and serve warm or at room temperature.
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