A rich Bangladeshi sweet of eggs cooked in a thick sugar syrup, enriched with butter and studded with chopped almonds-set and rolled into diamond-shaped pieces for a festive treat.
Egg Halwa
Ingredients
- 12 large eggs beaten until smooth
- 3 cups granulated sugar
- 3 cups water
- 1½ cups unsalted butter
- ¼ cup blanched almonds chopped
Instructions
- In a heavy-bottomed saucepan, combine the sugar and water. Bring to a boil over medium heat and cook until it reaches a thick, two-thread syrup. Remove from heat and let cool completely.
- Once the syrup is cool, return the pan to low heat. Stir in the beaten eggs and the shortening or butter.
- Cook over the lowest flame, stirring continuously with a wooden spoon to prevent sticking and ensure even color, until the mixture turns a deep golden brown and begins to leave the sides of the pan (about 15–20 minutes).
- Transfer the hot halwa onto a lightly greased board or baking sheet. Immediately roll it with a rolling pin to an even 1″ thickness.
- While still warm, sprinkle the chopped almonds over the surface and gently press them in. Allow the halwa to cool slightly until it firms up just enough to cut.
- Using a sharp knife, cut into diamond or square pieces. Let cool completely before serving.
Notes
Egg Halwa’s characteristic sheen and soft bite come from cooking the eggs gently in the cooled syrup before bringing it back to heat; this prevents curdling. Rolling the halwa while it’s warm and pliable ensures uniform thickness, and the quick press of almonds adds a nutty crunch. Store the cooled pieces in an airtight container at room temperature for up to three days – the flavour deepens as it rests. Egg Halwa is often enriched with cardamoms, saffron and nuts like almonds or cashews, making it a luxurious dessert served during weddings, Eid or other festive occasions.