I know what you’re thinking. EGG fudge? Yes absolutely, and it’s delicious too!
This Dimer Halwa is a staple dessert all over South Asia and the Middle East, and has Persian roots. Served at religious events, dinner parties, or just as an evening snack, this dish comes together quick in under 20 minutes, and just a few ingredients!
This dish is best served cold!
Once you’re done making it you can cool it on your counter for a bit. Once cool, give it a mix, then refrigerate for a couple hours until it’s cold or even make it ahead and leave it overnight, it is good in the fridge for up to 2-3 days.
To make cooling faster:
You could also spread the halwa out on a plate or bowl so it cools faster, and then I like to put it straight into the freezer for a bit if I’m impatient. Just make sure to give the halwa a mix every 15 mins or so, so that the ghee is more evenly distributed or else it may collect at the bottom and harden into a chunk.
You can watch the full process in this video!
INGREDIENTS
- 5 large eggs
- 1/2-2/3 cup sugar (depending on how sweet you like it)
- 2/3 cup evaporated milk
- 1/3 cup whole milk
- Pinch of saffron (optional)
- 3-4 tbsp ghee
- 5 cardamom pods
- 2 cinnamon sticks (2 inch pieces)
- 3-5 drops red/yellow food coloring
- 15 raisins (optional)
- 10 almonds sliced
- 15 pistachios sliced
INSTRUCTIONS
Heat your milk in the microwave until warm, then sprinkle in a pinch saffron of saffron and let it steep for a few minutes.
Crack your eggs into a bowl, add sugar. Then whisk together well incorporated.
Pour in your evaporated milk and the fragrant saffron milk and mix, you can take out the saffron threads if you want or leave them in for more flavor.
Then, heat a pan on medium low, add in your ghee, wait for it to heat up, then throw in the cardamom pods, and cinnamon sticks.
Fry for a few minutes until nice and aromatic. Then pour in your egg mixture.
Immediately start whisking the mixture making sure to scrape the sides so it doesn’t turn into an omlette.
Keep whisking gently until the mixture thickens and starts getting crumbly. Then add in some food coloring if you’d like. I used 5 drops of yellow and one drop of red.
Mix everything well, and once the oils come out, throw in your sliced almonds pistachios, and raisins.
Fry for another 5 minutes in the ghee then take it off the heat and let it cool on the counter.
Once cool, put in an airtight bowl and chill in the fridge for a couple hours and serve cold.
Ingredients
Method
- Heat your milk in the microwave until warm, then sprinkle in a pinch saffron of saffron and let it steep for a few minutes.
- Crack your eggs into a bowl, add sugar. Then whisk together well incorporated.
- Pour in your evaporated milk and the fragrant saffron milk and mix, you can take out the saffron threads if you want or leave them in for more flavor.
- Then, heat a pan on medium low, add in your ghee, wait for it to heat up, then throw in the cardamom pods, and cinnamon sticks.
- Fry for a few minutes until nice and aromatic. Then pour in your egg mixture.
- Immediately start whisking the mixture making sure to scrape the sides so it doesn't turn into an omlette.
- Keep whisking gently until the mixture thickens and starts getting crumbly. Then add in some food coloring if you’d like. I used 5 drops of yellow and one drop of red.
- Mix everything well, and once the oils come out, throw in your sliced almonds pistachios, and raisins.
- Fry for another 5 minutes in the ghee then take it off the heat and let it cool on the counter.
- Once cool, put in an airtight bowl and chill in the fridge for a couple hours and serve cold.
Tried this recipe or have any questions? Leave a review or comment below!