Thursday, July 2, 2015

Shahi Egg Sweet (Ande ki Mithai)





Ande ki Mithai is a popular egg sweet of the muslim community in Chennai. It is considered a delicacy which is reserved to be served on special occasions and important events. Though it is made with eggs it does not taste eggy at all. Its soft and silky texture and juicy sweetness melts in your mouth and takes you to the seventh heaven. It is a must to have it as dessert after eating biryani. It is just divine!

It is so easy to make as you just blend together all the ingredients. But care should be taken to make it using the right proportions and the right technique. If the eggs are not whisked well before adding them to the khoya then you are sure to end up with a lumpy texture.

As a kid I grew up seeing my mom bake this sweet on charcoal in a huge copper baking pan. Those were the days of no blenders or mixies, so my mom would do everything by hand right from whipping up the eggs to making soft and smooth khoya from scratch. Then she would blend everything together by hand in a big mixing bowl. No doubt it took longer to make this sweet back then, but the end result was excellent. You got to be careful not to cook the mixture in the blender by blending it for too long. It is better to pulse to mix everything together than to blend continuously for a long time.

Following is the tried and tested recipe:

Ingredients:


Eggs- 4 extra large
Ghee- 125 gm
Sugar - 250 gm
Khoya - 250 gm
Semolina - 1 tbs
Milk - 3 -4 tbs
Almonds for paste - 25 
Almonds for garnish - 12
Saffron - a pinch
Rose essence - 2 -3 drops

1. Whisk the eggs together in a mixing bowl. Soak the semolina in 2 tbs milk. Add a few drops of hot water to the saffron strands and let them soak as well.

2. Pulse the khoya in a blender till there are no lumps.  Add the sugar and pulse again. Grind the almonds separately by adding 1- 2 tbs milk to make it into a smooth paste.

3. Now add the whisked eggs, almond paste  and ghee to the khoya mixture in the blender. Blend well by running the motor for not more than 15 secs each time. Do not make it runny.

4. Now add the soaked semolina, saffron and rose essence. Mix well to combine.

5. Meanwhile keep the almonds for garnish ready by soaking them in water, peeling them then slicing them into thin slivers. Keep aside.

6.Smear the baking dish with a little ghee and pour in the egg mixture. Bake in a preheated oven at 350 degrees fahrenheit for 25 - 30 mins until it is golden brown on top. When you are half way through the baking, sprinkle the slivered almonds on top.

7. Remove when done. When it cools down cut into diamond shaped pieces, decorate with silver foil and enjoy. You may also chill it in the refrigerator and eat it cold. It stays fresh in the refrigerator for 3 - 4 days.



20 comments:

  1. hello
    can i add condensed milk instead of khoya?
    becoz khoya is not available here in stores.
    thanks

    ReplyDelete
    Replies
    1. Hi,

      Condensed milk will change the texture and flavour. Moreover condensed milk is already sweetened so this will mess up the proportion too. If khoya is not available, then you could buy half and half or whole milk and reduce it on low heat till it solidifies into khoya. You need to keep stirring it on and off so that it does not stick to the bottom and keep an eye on it. This will take a while and it requires lot of patience as well. But still home made khoya tastes even better.

      Delete
  2. I tried its came out well... Thanks for the recipe... I just want to know wthr its posbl to make in ordinary gas stove using cooker or sumthin else and also microwave... If yes kindly provide the instructions... Thanks in advance.

    ReplyDelete
  3. Yes, ofcourse you can make it both in a pressure cooker or a microwave, though I haven't yet tried it that way, but I am sure it is possible. Let me try it out first and then post the instructions.

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  4. Its amazing I grew up eating this in Mysore have almost the same recipe from my grand Mother (they belonged to Naveite community )

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  5. salam.!
    loved this recipe.! turned out great. btw are you from chennai ? because you keep posting things related to chennai. just wanted to know

    ReplyDelete
    Replies
    1. Walaikumsalam,

      I am glad you enjoyed this recipe and it turned out great. Yes I am from Chennai.

      Delete
  6. Can I come to your home and taste your food?? Wow my mouth is watering. Your daughter is very lucky. I hope I can learn to make such awesome food for my daughter too - right now she is very picky. Thanks for you secrets. Going to try biryani on my husband and try this sweet for the baby. Hope it works out!

    ReplyDelete
    Replies
    1. Of course you can, you are most welcome. Let me know your favourite dish and I can make it for you. I will soon be posting the lamb biryani (which is my favourite) very soon.

      Delete
  7. Mine came out watery ... What went wrong...i put exactly the same ingredients

    ReplyDelete
  8. I think you probably added lot of milk while soaking the semolina and grinding the almond paste. You have to add just enough - not more than 2 or 3 tbs to cover the semolina and 1 or 2 tbs to grind the almond paste so that it is a thick paste and not runny. This will make a lot of difference to the texture of the egg sweet. Please do not grind the soaked semolina with the egg mixture, but fold it in and mix well with a whisk. I hope this helps.

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  9. Hello Fouzia. This is my Son's favourite dessert. I have made it several times being from Bangalore but sometimes my mithai rises well and sometimes it is flat. I am not sure where I am going wrong. Please help.

    ReplyDelete
  10. Hi

    There is no rising agent added in the egg sweet so it is not supposed to rise or be flat. Try not make it runny by adding more milk when you are soaking the semolina or making the almond paste. Use milk only as much as is required as specified in the recipe, I would advise you to measure and use the exact ingredients as given in the recipe to get good results.

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  11. Hi Fouzia.. Do you have the recipe for Basha Halwawala's dum ka rote halwa? I have got this terrible craving for it and can't find the recipe anywhere.. Please share if you can.. Thanks

    ReplyDelete
    Replies
    1. Of course, I do. I have made it earlier but did not take any pictures and it's been a long time since I made it too. I will post it soon. Seems like you are from chennai too.

      Delete
    2. Wow that's awesome! can't wait :) Yes I am from Chennai and in the UK now.

      Delete
    3. Hi
      At last I posted the dum ka rote halwa recipe. Really sorry for the delay. You can click here for the link: http://mamasecretrecipes.blogspot.ca/2017/03/dum-ka-rote-halwa-semolina-pudding.html. thanks

      Delete
  12. hi. i am going to try this recipe for sure as iam a big fan of this. just a question....instead of rose essence, can we add vanilla essence as i dnt like the rose essence.

    ReplyDelete
  13. I haven't tried it with Vanilla essence, sure you can give a try but make a small quantity just to test first if it suits your taste. The traditional recipe calls for rose essence and the saffron rose combination is a time tested one which gives the sweet its unique taste.

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  14. I'll surely give it a try and will post my feedback here. Thanks a lot for the recipe. Jazakallah

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