ANDAY Ka MESUB

Name: ANDAY Ka MESUB
Total time: 3600 s
Yield: 10 servings
Cuisine: Pakistani
Ingredients: 1 cup eggs; 3/4 cup ghee; 3/4 cup milk powder; 1/4 cup whole milk; 1/2 tsp green cardamom Powder; 1 1/2 cup white sugar; 1 tray lined with parchment paper; 2 tsp pistachio powder; 1 heavy bottom wide sauce pan

Laila Mehdi @cook_31460780

Egg halwa or anday ka halwa (where “Anday” means eggs) is a traditional Indian/Pakistani mithai or sweet that is made using eggs and other staples. Its very popular in Bihari immigrants, and Memons (subcultures Of South Asia). The memons call them Anday ka meesu or anday ka mesub

Laila Mehdi @cook_31460780

Saved

Ingredients

1hour

10 servings

1 cupeggs
3/4 cup ghee
3/4 cupmilk powder
1/4 cup whole milk
1/2 tspgreen cardamom Powder
1 1/2 cupwhite sugar
Others
1tray lined with parchment paper
2 tsppistachio powder
1heavy bottom wide sauce pan

Saved

Steps

1hour

1

Line a baking tray with parchment paper and set aside. (the baking tray should be at least 10"by 10")
2

Put all the ingredients in a blender and blend until smooth. (or use a hand blender)
Place a wide heavy bottom pan or pot on the stove and turn it on at medium flame for 2 mins. Once its heated up, reduce the flame to low and wait for another min.
3

Pour your egg batter in the pot and stir gently with a wooden spoon. Make sure you touch the bottom of the pan every time you stir.
4

The halwa goes through various stages while you are stirring.
5

The halwa mix first becomes thin, then thickens up, starts to bubble. Towards the end, the halwa will leach out ghee and then re-absorb it.
6

When the halwa is almost ready, it is going to reabsorb all the ghee that separated and start changing color to brown.
7

Once your halwa gets to an almond brown color, and a crumbly texture, turn off the flame and pour the crumble onto the prepared pan.
8

Press the crumble down with the back of a spoon. (DO NOT TOUCH the crumble with hand, it's going to be extremely hot).
Sprinkle pistachio powder all over the halwa and use a knife to make small bars.
Wait for the bars to completely cool down, takes roughly about 30 mins to 1 hour.
Store in an airtight jar.