Halwa is just a loose term for a variety of sweets from the Middle East and South Asia regions. Halwas can be nut or flour based. Today’s recipe is a gram-flour and egg based recipe that I got from my girl Ambreen over at Simply Sweet ‘n Savory. I made it for the first time when we were visiting my parents, and my mom was left speechless. She said that it reminded her of my grandmother who used to make something very similar! I decided to make it again, but this time for my in-laws. We had it after our first iftar, and they too absolutely loved it! For me, the best thing about this recipe is that it connects me to my late Naani (maternal grandmother) 🙂
Besan and Anda Halwa
Yield: 4-6 Servings
- ½ cup oil
- 3 cardamoms
- ¾ cup gram flour
- 4 eggs
- ½- ¾ cup sugar
- Blanched almonds, for garnish
Heat oil in a saucepan over medium heat. Add cardamoms and cook until lightly browned, about 30 seconds. Add gram flour, stir well, and cook until it gives off a nice aroma and its color becomes a light gold. Remove from heat.
Whisk the eggs and sugar in a separate bowl; slowly add them to the gram flour mixture while stirring to make sure everything is well incorporated. Continuously stir and cook over medium heat until the mixture seems thoroughly cooked and begins to leave the sides of the pan. Mix in the blanched almonds and cook for about a minute.
Garnish with either additional blanched almonds or crushed almonds.