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5 from 1 vote

Anday Aur Sooji Ka Halwa

A classic winter-special halwa to please your palette! Roasted almonds and pistachios add an amazing nutty crunch, which perfectly complements the softness of this halwa.
Prep Time10 minutes
Cook Time30 minutes
Course: Breakfast, Dessert
Cuisine: Indian, Pakistani, subcontinental
Keyword: anday aur suji ka halwa, anday ka halwa, anday ka halwa recipe, egg and sooji halwa, egg and suji halwa, eggs, eggs halwa, halva, how to make halwa, indian dessert, sooji halwa, sooji halwa recipe, sooji ka halwa, suji halwa, suji halwa recipe, suji ka halwa, what is halva
Servings: 8
Author: The Ovenist

Ingredients

  • 6 eggs
  • ¾ cup sugar
  • ¾ cup ghee
  • ¼ cup soaked semolina (sooji)
  • 4 tablespoons gram flour
  • ½ teaspoon green cardamom powder
  • Pinch of orange food color
  • 4 tablespoons desiccated coconut
  • 4 tablespoons khoya
  • Chopped and roasted almonds and pistachios As needed

Instructions

  • Soak your semolina, overnight or at least 1 hour. Drain and use.
  • In a small bowl, whisk the sugar and eggs. Keep aside.
  • In pot on low flame, heat the ghee. Then add semolina and gram flour and keep stirring, as it cooks, for 15 minutes.
  • Remove the pot from the stove, and gradually mix the sugar an egg mixture, while whisking continuously. Once it is well combined, place it back on the stove on low flame, and keep stirring. After once minute, add green cardamom powder, pinch of food color, desiccated coconut and continue to stir.
  • When the halwa starts to leaves the sides of the pan and looks thick, add the khoya. Cook for 3-5 minutes while stirring, and then take it out in your serving plate/bowl. Garnish with roasted almonds and pistachios (and khoya if desired). Enjoy!