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Ande Ka Halwa

Madhushree Basu Roy
Ande ka halwa or ande ka meeta is a brilliant way to use eggs in dessert. It is a rich halwa made with ghee and nuts and is an excellent quick dessert.
Prep Time 5 mins
Cook Time 20 mins
Course Dessert
Cuisine Indian
Servings 4 people


  • 500 ml milk preferably whole milk but you can make with toned milk as well
  • 4 nos eggs at room temperature
  • 3 tbsp ghee
  • 2 nos dried bayleaf
  • 8 nos green cardamom
  • 4 tbsp sugar
  • yellow food colour see notes
  • 1/2 cup cashew and raisins see notes


  • Take 6 green cardamoms, remove the skins and crush the black seeds and keep them aside.
  • In a mixing bowl, whisk the eggs. Add milk and food colour and whisk thoroughly.
  • In a heavy bottomed saucepan, take 1 tbsp of ghee and heat it. Add the cashews and kismis and lightly fry them. Take them out with a slotted spoon and keep aside.
  • In the same pan, add the rest of the ghee and when it is hot, add the dried bay leaf and 2 nos green cardamom. When it releases flavour, lower the heat and pour in the milk and eggs, while whisking.
  • Keep the temperature at low and continue stirring. Just like you do for a creamy scrambled egg, keep stirring till the milk starts to thicken.
  • When it has thickened like a custard, increase the temp to medium and keep stirring till it thickens further.
  • As the egg continues to cook, all the water will evaporate and become this grainy sweet mix.
  • Keep at it patiently and towards the end, add the sugar. You can change the quantity of sugar as per your taste.
  • When the milk and water has evaporated and you can see the ghee leaving the sides and the sugar giving a bit of syrupy texture, add the crushed cardamom and mix thouroughly.
  • Add the dry fruits and nuts and turn off the heat.
  • Serve ande ka halwa hot or warm.


If you don't have food colour, you can also use saffron. Soak saffron in a portion of the milk and keep aside for half hour before cooking. 
You can use dry fruits and nuts of your choice for this. If using almonds, dry roast them and keep aside and add on top while serving. 
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