Golap Pitha

Fish Shami Kabab


Orange Chiffon Cake

Monday, February 24, 2014

Egg Halwa (ডিমের হালুয়া)

  1. Egg- 4
  2. Mawa- 1 cup 
  3. Almond- 40-45 pieces
  4. Milk- 1/4 cup
  5. Sugar- 3/4 cup
  6. Nutmeg powder- 1/4 ts
  7. Saffron/ Food color- 1 pinch (optional)
  8. Ghee/ clarified butter- 4 Tbs + 1 Tbs for brush the pan
  9. Salt- 1 pinch
  1. Take all the ingredients in your blender and blend it to make a smooth paste.
  2. Brush some butter on the pan where you want to set your halwa and keep aside.
  3. Now take the paste in a pan, put it on the burner in a medium heat and start to stir.
  4. Stir the paste continuously until it become thick and start to separate from the side of the pan.
  5. Pour halwa on the greased pan, make the top even as much as possible with the help of a spoon or knife and then keep aside to cool down completely.
  6. Then cut halwa to your desire shape, garnish with some slice of nuts and serve.


  1. what is mawa????

    1. Mawa is made from whole milk- it is boiled for a long time (typically a couple of hours +). It can be refrigerated after making, and is used as a base for many Indian/Bangla sweets. It is also called Khoya. Here is a link to a video on how to make:

  2. can it be substituted with condensed milk?

    1. I have seen someone making the same dessert with condensed milk.

  3. Thank you for posting this! I did not have khoya so I put in 1 tblsp Half-and-Half cream. I did not use nutmeg or saffron either, and instead of ghee I used the same quantity of butter. I just made it and it turned out perfectly.