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Mughlai Ande Ka Halwa

Mughlai ande ka halwa is a rich winter egg dessert slowly roasted with milk, ghee, cardamom, saffron and nuts.

Published and reviewed by Kitchgrow on 1 September 2026Updated

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Mughlai Ande Ka Halwa

40 mintotal

Prep 5 min · Cook 35 min

Serves
2
Difficulty
Medium
Spice
None
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

No inactive time is required; cook slowly over low-medium heat so the egg, milk and ghee form fine halwa grains instead of large curds.

Method

  1. In a large mixing bowl, crack the eggs. Add the full fat milk and sugar. Whisk vigorously for 3-4 minutes until the sugar dissolves completely and the mixture is entirely uniform.

    3–4 min

  2. Heat ghee in a heavy-bottomed, non-stick kadhai on low-medium heat.

  3. Pour the egg-milk mixture into the warm (not extremely hot) ghee. Immediately start stirring continuously from the bottom.

  4. As it cooks, the mixture will start forming very fine curds (like scrambled eggs, but much tinier due to the milk and constant whisking). Do not stop stirring, or large lumps will form.

  5. Cook for about 20-25 minutes. The moisture will slowly evaporate, and the halwa will start clumping together, releasing ghee at the edges.

    20–25 min

  6. Once it turns a beautiful golden color and the raw egg smell is completely gone, add the cardamom powder, saffron milk, vanilla extract, and chopped nuts. Sauté for another 5 minutes.

    5 min

  7. Turn off the heat when the halwa is highly fragrant, granular, and slightly roasted.

  8. Serve hot, garnished with extra nuts.

How to tell it's done

The halwa should be moist and finely granular, with ghee glistening at the edges and no large scrambled-egg pieces.

Getting it right

Tip

Cook ande ka halwa slowly and keep stirring from the bottom. High heat makes rubbery egg curds before the milk moisture has time to evaporate.

What to serve it with

Serve warm in small bowls with fried nuts, saffron milk or a spoon of rabdi.

Common mistakes

The halwa tastes eggy or turns into rubbery lumps.
Whisk the egg, milk and sugar until smooth before cooking, keep the ghee warm rather than very hot, and stir constantly on low-medium heat.

Storing and reheating

Refrigerate ande ka halwa in a covered container for up to 3 days. Reheat gently in a pan or microwave until hot; freezing is not recommended because the egg texture can turn grainy.