When someone you love becomes a memory, the memory becomes a treasure.
January is my father’s birthday month and the time of year I miss him most.
Food is a major portion of my most fond memories of him. Hailing from a farming family of Punjab, he had many simple and hearty recipes up his sleeve – one such recipe is this Anday ka Halwa that he loved to prepare for breakfast.
It’s a traditional South Asian dessert, more popular in rural Sindh and Punjab – a delicious comfort food! It’s the kind of recipe that you won’t find on restaurant menus or in celebrity chef cookbooks. Such recipes are usually passed down as family heirlooms from generation to generation. And what better treasure than the sweet memory of food cooked with love to pass down to our children!
Halwa is a popular confection with many varieties in numerous cultures. But most food historians believe that it was invented in Arab cuisine. In Arabic ‘halw’ means ‘sweet’. Unlike most varieties that require lots of time and elbow grease, such as Gajjar ka Halwa , Anday ka Halwa gets done pretty fast. Topped with nuts and dried fruits, it’s a treat in cold weather.
Anday ka Halwa is very quick and easy to make with ingredients that are kitchen staple in almost every house. It can be served for a hearty breakfast, a delicious dessert or a quick snack with the afternoon tea as guests walk in unannounced.
My father used to make it with just milk, I add some powdered milk too for a creamier and more put together texture.
Also I have substitited sugar with stevia in my recipe but you can use sugar to suit your taste.
1/2 litre milk
A few strands saffron (optional)
4 tablespoons powdered milk
1 teaspoon cardamom seeds, crushed
8 tablespoons sugar or 2 teaapoons powdered stevia
1/2 cup desi ghee (clarified butter) or cooking oil
Raisins, almonds and pistachios for garnishing
This Is What You Do :
Heat ghee or oil in a non stick or heavy bottomed frying pan on medium heat.
Add cardamom seeds and fry for a minute till you can smell the amazing aroma.
Add milk and saffron, bring to a boil then reduce heat to a simmer.
Add sugar, stir for 2 minutes till the sugar melts.
Beat dry milk with eggs, add to the milk mixture and stir to mix. Stir constantly as the milk begins to reduce.
Let the Halwa cook till eggs are set but still soft, the milk is reduced enough to become one with eggs.
If you like the consistency of the eggs harder then cook till oil or ghee separates from the Halwa.
Garnish with raisins, almonds and pistachios, serve hot.