A rich, dense halwa made by slowly cooking eggs in ghee and sugar with warming spices and saffron-set into diamond-shaped pieces.
Egg Barfi
Ingredients
- 6 whole eggs
- 1 cup ghee or neutral oil
- 1½ 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.