A rich, dense halwa made by slowly cooking eggs in ghee and sugar with warming spices and saffron-set into diamond-shaped pieces.

Dr. Simeen Akhter

Bangladesh

Egg Barfi

Servings 12 pieces
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients
  

  • 6 whole eggs
  • 1 cup ghee or neutral oil
  • cups granulated sugar
  • 1 ″ cinnamon stick
  • 4 green cardamom pods lightly crushed
  • Pinch saffron powder optional
  • Pinch saffron strands soaked in 1 tbsp rose water

Instructions
 

  • In a clean, heavy-bottomed handi or karahi, whisk together the eggs, ghee, sugar, cinnamon stick, cardamom, saffron, and rose-water–soaked strands until fully blended.
  • Place the pot over medium heat. Stir continuously with a wire whisk or spatula for the first 10 minutes.
  • As the mixture heats, it will thicken into a smooth, homogeneous mass. Keep stirring, scraping the sides and bottom, until a layer of oil begins to separate from the halwa (about 20–25 more minutes).
  • Remove from heat when the halwa pulls away cleanly from the pan but is still pliable. Undercooked halwa remains too soft to set; overcooked becomes crumbly and won’t hold its shape.
  • Immediately transfer to a lightly oiled flat tray or dish. Pat and smooth the surface with the back of a spoon or an oiled spatula. Make shallow diagonal scores across the surface to outline diamond shapes.
  • Allow to cool completely. Once set, invert or lift out the halwa cut into diamond shaped pieces.

Notes

Egg Barfi is not typically found in sweet shops – it is a home-style delicacy made for Eid, weddings or dawats, often handed down through generations as a family recipe. It has a custard-like softness and fudgy texture, a dense, melt-in-the-mouth barfi that’s subtly spiced and full of richness and indulgence.
Author: Dr. Simeen Akhter
Course: Dessert
Cuisine: Bangladeshi
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