egg-semolina halwa

egg-semolina halwaegg-semolina halwa


3/4 cup semolina
2 1/2 cups milk
2 cups powdered milk
2/4 cup sugar
1 tablespoon condensed milk
1 tablespoon cooking cream
1 egg
1-2 cardamon pods
1 teaspoon vanilla essence
1 1/2 tablespoons ghee
5-6 saffron strands - optional
3-4 drops saffron food color - optional
3-4 cashews


Soak semolina in milk with saffron strands/saffron food color for 30 to 45 minutes.

Whisk an egg (remove the white yolk membrane to lessen the smell of egg) with sugar and 1/2 teaspoon vanilla essence.

Meanwhile, heat ghee in a pan, preferably stainless steel, with cardamom pods over low-medium flame. When the cardamom starts crackling, in a minute, carefully stir in the soaked semolina-milk mix, condensed milk, cooking cream, and powdered milk. Stir continuously with a wooden spatula to avoid forming lumps.

Gradually, stir in the egg mixture over a low flame. Stir continuously. Halwa will thicken and stick to the sides of the pan in 3-5 minutes; use your spatula to scrape it off and keep stirring for 7-10 minutes or until the halwa leaves the sides. The scrapes add crunch and texture to the creamy halwa. Set out in a stainless steel plate and shape it using the spatula. Garnish with cashews or your favorite raisins. Serve warm.

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