Ande ka Halwa

Preparation Time: 15 Minutes

Cooking Time: 40 Minutes.

What I need……

4 Fresh Eggs (Large Sized)

½ Litre Full Cream Milk

4 Tbsp Ghee (or clarified unsalted butter)

200 Gms Granulated White Sugar

1 Gm Saffron

1 No. Black Cardamom

2 Tbsp. Finley sliced Almonds

Raisins as per taste.

What to do…..

Pre-Preparation

Finely powder 1 Tbsp. Sugar and Black Cardamom Seeds,  using mortar & pestle.

Dissolve Saffron in 2 Tsp. warm milk and keep aside.

Whisk the whole eggs until light and fluffy in a clean, fat free bowl.

Preparation:

Reduce Milk to half over slow flame and stirring continuously to ensure smooth creamy texture. Mix in granulated sugar saffron milk and blend. Allow to cool for 10 minutes.

Return to low flame and slowly pour in the whisked eggs in a steady stream in to the reduced milk mixture, whisking vigorously all the while to prevent curdling.

Cook on slow fire till the liquid evaporates and a cohesive mass is obtained and the eggish aroma goes off.  (Stir continuously to get a grainy texture).

Add ghee to this mixture and cook till the grains are shiny and bright yellow in colour.

Add almonds and raisins, Sprinkle sugar & black cardamom powder over the mixture and blend lightly.

Serve hot garnished with a few saffron flakes, almond shreds and chocolate sauce.