"You make it good but Maa makes it better!" Mehebub muttered while having the Dimer Halwa! It was Mehebub while having the Egg Halwa I cooked.
"You mean the 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!" Mehebub Said.
Dimer Halua, a recipe by my MIL!
A dish, I for the first time had in my in-laws' place and was never able to re-create! Actually, she makes it better than me 🙂 . Don't think that we are having a lovey-dovey relationship 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 behavior of the man we both share. However, that does not mean I don't appreciate her and especially her cooking skills. I guess she also shares the same emotion.
I was horrified when I heard they make Halwa with Egg at my in-laws'! My first reaction was "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?
My first impression of Aande ka 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 who belongs to another 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!
What is Egg Halwa or Dimer Halwa?
Dimer Halwa Egg Halwa or Ande ka Halwa is a very popular non-vegetarian Halwa. This is one of my MIL's signature dishes. Husbandman thinks his mother makes the world's best Dimer Halwa and me in a way believe him just for this one delicacy 😛 . I follow my Mom-in-law's recipe line by line as I am also a fan of this yummy dessert. This dish is a must in “Shab e Barat” at our place and also during Ramadan for the iftar meal. My MIL makes different types of Halwa on this occasion including Dimer Halwa. however, I being lazy to the power infinite ended with just one item – the tastiest one – Dimer Halwa.Print
Dimer Halwa or Egg Halwa is an Indian Sweet dish or Halwa prepared with Egg. This is an heirloom recipe from my in-laws' side
- 6 Egg
- 1-liter Full Cream Milk:
- 20 Raisin
- 15 Almond
- 15 Cashew nut
- 100g Pure Ghee (⅔ cup)
- 150g Powdered Sugar (1 cup)
- 4 Green Cardamoms
- 2 Black Cardamom
- A few Strands Saffron
- 5 drops Food Color (either orange or Yellow; I prefer orange but mom likes yellow)
- 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 starts forming small granules.
- Cook on a low flame with continuous stirring until the entire liquid evaporates and the ghee separates from the Halwa.
- Remove from flame and serve it with your choice of Bread or serve it as it is.
You may increase or decrease the amount of ghee based on the requirement.
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.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: Cooking
- Cuisine: Indian
- Serving Size: 150g
- Calories: 410
- Sugar: 42.2g
- Sodium: 192mg
- Fat: 19.2g
- Saturated Fat: 8.2g
- Carbohydrates: 46.1g
- Fiber: 0.6g
- Protein: 14.9g
- Cholesterol: 203mg
Keywords: Dimer Halwa recipe, egg halwa recipe, ande ka halwa recipe, halwa recipe, debjanir rannaghar
- Potol Mishti (also known as Halwai style Parwal Ki Mithai | Kheer Potol)
- Gajar Ka Halwa (also known as Gajar Halwa | Carrot Halwa)
- Baked Soan Papdi and Mishti Doi Cheesecake topped with Mini Gulab Jamun
- Coconut Pudding with Gondhoraj Lebu Compote
- Narkel Chapa (also known as Narkel Tokti | Bengali Coconut Sondesh)
- Mango Pudding recipe without Gelatin or Agar-agar
- Bengali Mishti Doi (also known as Laal Doi)
- Komola Kheer (also known as Kheer Komola | Bengali Orange Kheer | Komlalebur Payesh)
- Khejur Gurer Payesh (also known as Bengali Rice Kheer with Date Palm Jaggery)
- Patishapta (also known as Bengali Patishapta Pitha)
- Fried Oreo Recipe (also known as Deep-fried Oreo)
I would love to see a picture if you are making the prawns following my recipe. You can share here at firstname.lastname@example.org. You can use my hashtag #debjanirrannaghar and share it through Instagram as well. and in addition, you can tag me at @foodofdebjani.