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Saturday, 28 October 2017

Ande Ki Angoori Bahar (Egg Dumpling Pudding)



          My new creation. Presenting a delicious and a super yummy dessert which I named as Angoori Bahar made out of Egg Halwa, the famous Hyderabadi dessert. Serve these small dumplings, drizzled with some homemade rabri and garnished with chopped pistachios, saffron and rose petals. They can be had chilled or at room temperature.










  • 3 eggs
  • 4-5 tbsp. sugar, powdered
  • 1/4 tsp. cardamom powder
  • 1 tsp. kewra water
  • 2 tbsp. pistachios, chopped
  • 2 cups milk
  • 1/2 cup bread crumbs
  • 2 tbsp. ghee
  • 500 ml. milk
  • 2-3 green cardamoms
  • sugar to taste
  • pinch of saffron strands
  • few dried rose petals








          Heat 1 tbsp. ghee in a pan and roast the bread crumbs till they turn slightly brown in colour. Transfer to a bowl.  Add milk to it and keep aside for 5 minutes.

          In a bowl, whisk together the eggs, sugar, cardamom powder, kewra water and half of the chopped pistachios.

          Heat remaining ghee and add the soaked breadcrumbs. Keep stirring on a low flame till it becomes thick and starts to leave the sides of the pan.

          Now add the egg mix and keep stirring continuously on a low flame till it turns into a solid mass and leaves the sides of the pan. 

          Transfer to a dish. Make small balls out of it and keep aside. Bring the milk to a boil. Add the sugar and the green cardamom. Simmer till it thickens like a rabdi. 

          Arrange the small balls on a serving plate and pour the rabdi over it. Serve chilled or at room temperature, garnished with the remaining pistachios, saffron and rose petals. 




















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