“You make it good but Maa makes it better!” Mehebub muttered while having the Dimer Halwa!
“You mean best Dimer Halwa in the world,” I asked with a smile!
“Well yes! Dimer Halwa is all about my “chotobela”; growing up in Ramakrishna Mission. Waiting for Maa to come with a Tiffin box full of the Dimer Halwa! Having it while discussing my week with her. She used to come by bus to meet me! For her, it was a journey of more than 2 hours every week! Or going home during the vacation while studying at Jadavpur University and having this bliss! Yes, She makes the world’s best Halwa!”
A dish, I for the first time had in my in-laws’ place and never able to re-create! Actually, she makes it better than me 🙂 . Don’t think that we are having lovey-dovey relation loaded with the koochikoo! Nah! We are typical Mother in law and Daughter in law. Never ever satisfied with the other and happily unsatisfied with the behaviour of the man we both share. However, that does not mean I don’t appreciate her and especially her cooking skills.
I was horrified when I heard they make Halwa with Egg at my in-laws’! My first reaction was like “Ohh I am not going to have it!” I was not at all enthusiastic to savour the Dimer Halwa. In fact, I was not sure! I was thinking, how can one eat Ande ka Halwa! What about the typical eggy smell! In fact, why not make a simple omelette or scrambled egg instead of the Dimer Halwa.
However, after having the first bite, I immediately asked for the second serving of the Dimer Halwa. Then I had it and had it and had it! This probably is one of the perks of being married to a person belongs to other religion! We come to know about the beauty of the other religion, their food, their culture, everything. This dish, Dimer Halwa aka Egg Halwa ( Aande ka Halwa) is an heirloom recipe I learned from my MIL!
- Serves: 4-5 People
- Serving size: 150g
- Calories: 410
- Fat: 19.2g
- Saturated fat: 8.2g
- Carbohydrates: 46.1g
- Sugar: 42.2g
- Sodium: 192mg
- Fiber: 0.6g
- Protein: 14.9g
- Cholesterol: 203mg
- Egg: 6
- Full Cream Milk: 1 litre
- Raisin: 20
- Almond: 10-15
- Cashew nut: 10-15
- Pure Ghee: ⅔ cup (100g)
- Powdered Sugar: 1 cup (150g)
- Green Cardamoms: 4
- Black Cardamom: 2
- Saffron: a few strands
- Food Color: either orange or Yellow (I prefer orange but mom likes yellow)
- aligncenter size-full" title="Making Dimer Halwa" />
- Beat eggs properly along with powdered sugar till eggs turn creamy.
- Add a few drops of food color to the egg mixture.
- Take 1 Tbsp. of warm milk and add saffron strands.
- Make a powder of the Cardamoms.
- Boil milk and reduce it to ⅔ of the original quantity and add Egg mixture.
- Now add Ghee, Dry fruits, Saffron milk, and cardamom powder and stir continuously till the entire thing start forming small granules.
- Cook in the low flame with continuous stirring until the entire liquid evaporates and oil separates from the Halwa.
- Remove from flame and serve it with your choice of Bread or serve it as it is.
Instead of full-fat milk, you can use skimmed milk.
Sugar proportion can also be increased or decreased.
You may skip the food color.
I prefer to use whole dry fruits instead of chopped dry fruits. You may use chopped dry fruits as well.
To make the Halwa richer, you may add some Mawa/ condensed milk as well.
Other Dessert Recipes apart from Dimer Halwa or Egg Halwa from Debjanir Rannaghar:
- Gajar ka Halwa (Also known as carrot halwa)
- Choshir Payesh (Also known as Bengali Choshi kheer)
- Kesar Peda (Also known as Safron Peda)
- Karachi Halwa (also known as Bombay Karachi Halwa aka Corn Flour Halwa)
- Banoffee Panna Cotta with Cherry Compote
- Posto Badamer Halwa (Also known as Poppyseed and almond Halwa)
- Baked Kesari Sandesh (Also known as Baked Sondesh)
- Chocolate Burfi
- Chanar Jilapi |(Also known as Bengali Chanar Jilipi or Chana Jalebi or Paneer Jalebi)
- Gurer Narkel Naru | Bengali Narkel Naru | Coconut Fudge Ball | Nariyel ki Laddu
- Darbesh (Also known as Bengali Laddu)
- Besan Laddu (Also known as Besan Ladoo or Besan Ka Ladoo)
Have you tried the Dimer Halwa or Egg Halwa Recipe from Debjanir Rannaghar!
Do let me know how it came out. Also, I would love to see a picture of the same which you can share here on firstname.lastname@example.org or on Instagram you can use my hashtag #debjanirrannaghar or can tag me at @foodofdebjani.
*This post may contain affiliate links.