- Serves: 6
- Prep Time: 20 min
- Cook Time: 5-6 min
Ingredients
1 cup (250 ml)
6
½ cup (125 ml)
8-10
1 tbsp. (15 ml)
1 tsp. (5 ml)
¼ cup (60 ml)
¼ cup (60 ml)
pinch
1 tbsp. (15 ml)
1 tbsp. (15 ml)
whipping cream
eggs
sugar
saffron strands
ghee
cardamom seeds, crushed
raw cashews, halved
raisins
ground nutmeg
pistachios, coarsely chopped, to garnish
raw almonds, coarsely chopped, to garnish
METHOD OF PREPARATION:
Step 1
In a small non-stick saucepan, heat cream on medium-high heat, stirring constantly for 10-15 minutes or until slightly thickens. Take care not to burn the cream. Set aside to cool.
Step 2
In a large bowl, whisk eggs with sugar. Add saffron and mix in cooled cream. Stir.
Step 3
In a medium non-stick pot, melt ghee on medium-high heat and stir for a couple of minutes until ghee is golden brown in colour. Add egg mixture and stir constantly for 5-6 minutes until mixture thickens and egg is cooked. Mix in cardamom seeds, cashews and raisins.
Step 4
Remove Anday Ka Halwa into a serving dish and garnish with nutmeg, pistachios and almonds.
Tip
This Indian sweet is best served warm and is served with an Indian meal. Store in refrigerator for up to
3 days.
Sprinkle on 1 teaspoon of kewra water to finish this dessert for that added exotic fragrance. Kewra water, also known as panadanas water is an essence available in specialty Indian stores.
Sprinkle on 1 teaspoon of kewra water to finish this dessert for that added exotic fragrance. Kewra water, also known as panadanas water is an essence available in specialty Indian stores.
