- Prep Time:
- 20 min
- Cook Time:
- 6 min
- 1 cup (250 mL) heavy cream
- 6 eggs
- 1/2 cup (125 mL) sugar
- 10 saffron strands
- 1 tbsp (15 mL) ghee
- 1 tsp (5 mL) cardamom seeds, crushed
- 1/4 cup (60 mL) raw cashews, halved
- 1/4 cup (60 mL) raisins
- Pinch ground nutmeg
- 1 tbsp (15 mL) pistachios, coarsely chopped, to garnish
- 1 tbsp (15 mL) raw almonds, coarsely chopped, to garnish
In a small non-stick saucepan, heat cream on medium-high heat, stirring constantly for 10-15 minutes or until slightly thickens. Take care not to burn the cream. Set aside to cool.
In a large bowl, whisk eggs with sugar. Add saffron and mix in cooled cream. Stir.
In a medium non-stick pot, melt ghee on medium-high heat and stir for a couple of minutes until ghee is golden brown in colour. Add egg mixture and stir constantly for 5-6 minutes until mixture thickens and egg is cooked. Mix in cardamom seeds, cashews and raisins.
Remove Anday Ka Halwa into a serving dish and garnish with nutmeg, pistachios and almonds.
• This Indian sweet is best served warm and is served with an Indian meal. Store in refrigerator for up to
• Sprinkle on 1 teaspoon of kewra water to finish this dessert for that added exotic fragrance. Kewra water, also known as panadanas water is an essence available in specialty Indian stores.