Egg halwa aka Anday ka Halwa is a delicious dessert that’s made with eggs, milk, and bread. It’s an easy recipe that comes together fast and is an absolute favorite in our home.
If you love easy desserts do try this Mango Mousse as well.
Okay before I go further with this recipe, let me put out a disclaimer. This is not an authentic Anday ka Mesub recipe which is a Bohri or Bihari recipe popular in Pakistani.
I would say it’s more like a bread pudding kind of thing happening, but flavoured with cardamom. So you can say it’s kind of a Pakistani bread pudding. Fusion cooking at it’s best? I think so! It doesn't taste like bread pudding, in fact if you didn't know you would think it is a halwa!
If you’re ready to run away from my blog forever, please don’t. I promise this is a good recipe. Once you make it, you can thank me with a million dollars. Haha.
Okay, so traditionally this recipe requires a lot of eggs, but this recipe doesn’t. It's also easier than the traditional recipe.
About this Recipe
This Anday ka Halwa is an easy dessert that my mom makes in the winters. As I said above it is definitely not the traditional anday ka mesub, but dare I say it's even more delicious?
It's comforting, made with just a few affordable pantry ingredients, and always hits the spot! You only need white bread, milk, sugar and a few other ingredients to make this delicious dessert.
Why this Recipe Works
This egg halwa is an easy recipe and is not as technical as the traditional recipe. It's ready in just 30 minutes and while you do have to stir constantly with a wooden spoon, it's a pretty easy recipe. You also don't need tons of butter or ghee to make this recipe, which makes it slightly healthy. It's all relative though, isn't it? 🙂
Ingredients You'll Need to Make Pakistani Egg Halwa
- Eggs: We will need three eggs for this recipe.
- Milk: For the best results, I recommend using whole milk but you can also use skim milk for this recipe.
- Bread: I use simple sliced white bread for this recipe. Just tear it into rough chunks.
- Butter: Use the highest quality butter you can find, or you can also use ghee which will also give an amazing flavor to this recipe.
- Green Cardamom: 2 or 3 green cardamom pods lightly crushed will be sauteed in melted butter to release the aroma. You can also use green cardamom powder (aka elaichi powder) in place of the whole cardamom.
- Vanilla essence: This is an unusual ingredient for egg halwa but it helps with the eggy smell and also adds a delicious flavor.
- Nuts: I don't usually add nuts to this recipe, but you can use your favorite nuts such as pistachios, almonds, and cashew nuts. You can even add raisins!
How to Make Bread Egg Halwa
Prepare the Egg Mixture: All you have to do is, whisk together all the ingredients together in a bowl, except for the butter and cardamom. Put this egg and bread mixture on the side.
Cook the Halwa: In a medium-sized nonstick pot, melt the butter on medium flame and add the green cardamom pods. Let it cook for a few seconds, until the aroma releases.
Add the Egg Mixture: Adjust the stove to a low flame setting and pour in the egg mixture. With a wooden spoon keep stirring so as to avoid the eggs curdling. Cook for 5-7 minutes on low flame while continuously stirring.
Cook on High Flame: Once the mixture has thickened, you can increase the flame and start cooking on high heat. Use constant stirring until the halwa starts leaving the sides of the pan.
Serve: This anday ka halwa can be served both warm and cold, but I like it best when it's hot. Top with a few crushed nuts and you have a delicious dessert to enjoy!
Cook low and slow: The most important tip here is too cook the halwa on low heat. This helps in not curdling the egg which would most definitely result in an unpleasant texture.
Constant attention: While this dessert is very easy to make, it does require constant attention while cooking. We don't want the milk to ever come to a boil, so cook on low flame and stir constantly.
Bhunnai: The halwa is ready when it starts leaving the sides and bottom of the pan, and you can see the butter coming to the surface of the halwa. This part is crucial for the developing flavor, so cook the halwa really well until you can see light golden bits throughout the halwa.
More Delicious Pakistani Desserts
Egg Halwa (Anday ka Halwa)
- 100 grams butter
- 2-3 green cardamoms choti elaichi
- 3 eggs
- 2 cups milk
- 4 slices of white bread roughly torn into 1 inch pieces
- 1/2 cup sugar you may adjust the amount to your taste
- 1/2 teaspoon of vanilla essence
- In a medium sized saucepan, add the butter and let it melt. Add the cardamom and let it sizzle for a few seconds.
- Mix all of the other ingredients in a bowl, and pour this mixture into the saucepan.
- Keep the heat very low, and keep stirring so that the eggs don’t scramble.
- After about 5-7 minutes of cooking on low heat, increase the heat and cook the egg halwa until it becomes thick and starts leaving the sides of the saucepan.
- The egg halwa needs to be cooked until it’s light golden and you can see the butter coming to the surface of the halwa.
- This will take about 10-15 minutes of cooking on high heat, and stirring every few minutes or so.
- Once the halwa is ready, transfer it to a serving dish and garnish with slivered pistachios.