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Dim er Halua (Egg Halwa) Recipe

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Preparation Time: 15 minutes
Cooking Time: 40 minutes
Serving: 4 people
Category: Desserts Recipes
Cuisine: Bangladeshi Recipes [Non-Veg]
Posted by: Anika F. on 6/19/2012

Halua refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world. Various kinds of halua are prepared across Bangladesh and neighbouring Bengali-speaking regions of Kolkata (Calcutta). Some of the most common types of halua include semolina (shujir halua), carrot (gajorer halua), chickpea (booter halua), flour (neshestar halua) almond (badamer halua), and papaya (peper halua). Halua is usually eaten as a rich dessert, but it is not uncommon for Bangladeshis to eat it for breakfast with traditional breads, such as puris or parathas. It is a great dessert to serve on any occassions.

Ingredients for Dim er Halua (Egg Halwa) Recipe

Egg - 4
Sugar - 3/4 cup
Milk, thickened - 1/2 cup
Ghee - 1/2 cup
Cardamom - 2 pods
Cinnamon - 2 sticks
Rose water - 2 tblsp
Saffron - a pinch
Mawa (dried whole milk/thickened milk) and Nuts - to decorate

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Preparation Steps for Dim er Halua (Egg Halwa) Recipe

Soak the saffron in rose water for half an hour.
In a pot, beat the egg on high speed. Add all the ingredients to the egg. Mix all the ingredients with an electric beater.
Put the mixture on the stove and keep stirring on medium heat. Make sure to keep stirring carefully to make sure the mixture does not stick to the bottom of the pot.
The mixture will start to form lumps like scrambled eggs, keep stirring to make the lumps smaller. When the water will dry off and ghee will float over the egg, remove from heat and stir. Make sure not to fry for long, or else it will become hard.
Cool, sprinkle with some mawa and nuts and serve.

This halua will have a naturally yellow color, but if you want, you can add food color to make it look more appealing.

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