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Handiہانڈیاردو
Desserts & mithai

Anday ka Halwa Recipe

انڈے کا حلوہ بنانے کا طریقہ

Rich winter anday ka halwa: eggs beaten with milk, sugar and khoya, then stirred in desi ghee until grainy, golden and glossy, with no eggy smell.
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Illustration of Anday ka Halwa

Prep

10 min

Cook

25 min

Total

35 min

Serves

4

Difficulty

Easy

Spice

Mild

Anday ka halwa is the quick, warming sweet that Pakistani mothers make on cold mornings, especially for anyone recovering from a cold. Eggs, milk, sugar and khoya are whisked together and cooked in ghee, stirring constantly so they set into fine, moist grains rather than scrambled lumps. Cardamom and a long final roast take away any eggy smell.

Ingredients

4 servings

For 4 servings

Measures

Method

  1. Whisk the eggs well in a bowl. Add the milk, sugar, crumbled khoya, ground cardamom and food colour if using, and whisk until the sugar dissolves and the mixture is smooth.

    ⏱ 3 min

  2. Pour the mixture into a heavy karahi with half the ghee, still cold, and set it on low-medium heat.

  3. Stir and scrape continuously with a flat spoon as it heats. It will thicken and start to form small, moist grains; keep breaking them up so no big lumps form.

    ⏱ 10 min

  4. When the liquid has dried up, add the rest of the ghee and the almonds and keep roasting, stirring, until the halwa turns golden and glossy and the ghee separates at the edges.

    ⏱ 10 min

  5. Dish out, top with pistachios and serve hot.

Tips for the best result

  • Starting in a cold pan with the eggs and ghee together gives the finest, most even grains.
  • A few drops of kewra or a pinch of nutmeg at the end hides any trace of egg smell.

Common mistakes

  • Pouring the egg mixture into hot ghee. It sets at once into scrambled-egg lumps instead of a halwa.
  • Stopping before the final roast. Undercooked halwa tastes and smells of raw egg.

How to serve

Serve hot on a winter morning with paratha, or on its own after dinner.

Storing and reheating

Keeps 3 days in the fridge. Warm in a pan on low heat with a teaspoon of ghee.

Nutrition and cost

Worked out from the ingredients, not measured in a lab. Treat both as a rough guide.

Per serving Estimate

Calories
665kcal
Protein
19g
Fat
45g
Carbs
48g
Fibre
0.9g
Sodium
230mg

Estimated from USDA FoodData Central, SR Legacy (April 2018), public domain values for the raw ingredients (100% of the recipe by weight had data). Deep-frying oil is counted at 20%; bones and water lost in cooking are not subtracted, so bone-in and fried dishes can read high. Not medical advice. Method

Cost per servingEstimate

≈ Rs 50

Whole dish ≈ Rs 200 · 75% of ingredients by weight priced

From the Pakistan Bureau of Statistics weekly SPI, week ended 29 Oct 2026. Spices, herbs and some vegetables are not in the SPI and are left out unless you add your price, so the real cost is a little higher. How this works

Anday ka Halwa: questions people ask

How do I stop anday ka halwa smelling of egg?

Use plenty of cardamom, roast in ghee until the halwa is golden and the ghee separates, and add a few drops of kewra at the end.

Can I make egg halwa without khoya?

Yes. Whisk 4 tbsp milk powder into the eggs instead, or leave it out for a lighter halwa; it will be a little less rich.

Serve it with, and similar recipes

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Read this recipe in Urdu: انڈے کا حلوہ بنانے کا طریقہ

https://handi.danixsoft.com/recipes/anday-ka-halwa · Handi, DanixSoft