• Recipes

Sweet Indian egg dessert with almonds, raisins, cardamom and saffron

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 5-6 min
Nutrition Facts
1 cup (250 ml) 6 ½ cup (125 ml) 8-10 1 tbsp. (15 ml) 1 tsp. (5 ml) ¼ cup (60 ml) ¼ cup (60 ml) pinch 1 tbsp. (15 ml) 1 tbsp. (15 ml)
whipping cream eggs sugar saffron strands ghee cardamom seeds, crushed raw cashews, halved raisins ground nutmeg pistachios, coarsely chopped, to garnish raw almonds, coarsely chopped, to garnish
Step 1
In a small non-stick saucepan, heat cream on medium-high heat, stirring constantly for 10-15 minutes or until slightly thickens. Take care not to burn the cream. Set aside to cool.

Step 2
In a large bowl, whisk eggs with sugar. Add saffron and mix in cooled cream. Stir.

Step 3
In a medium non-stick pot, melt ghee on medium-high heat and stir for a couple of minutes until ghee is golden brown in colour. Add egg mixture and stir constantly for 5-6 minutes until mixture thickens and egg is cooked. Mix in cardamom seeds, cashews and raisins.

Step 4
Remove Anday Ka Halwa into a serving dish and garnish with nutmeg, pistachios and almonds.


This Indian sweet is best served warm and is served with an Indian meal. Store in refrigerator for up to 3 days.
Sprinkle on 1 teaspoon of kewra water to finish this dessert for that added exotic fragrance. Kewra water, also known as panadanas water is an essence available in specialty Indian stores.