Egg Halvah (or Halwah)
1 stick (4 oz) Unsalted butter
1 dozen whole eggs (or 6 whole eggs and 1 cup egg whites equivalent to six eggs to make the dozen eggs)
1 lb. sugar
1/4 cup milk (lowfat, skim etc)
1 1/2 t nutmeg
1 t cardamom powder
1/4 t saffron (optional, it is expensive!)
1 oz almond slivers or slices, broken up
Melt unsalted butter at med-low heat in a deep dutch oven type pan.
Beat eggs/egg whites in a bowl and add to butter with stirring.
Add the other ingredients and cook, with frequent stirring, until a scrambled egg like consistency is achieved. Reduce heat, as necessary, during cooking to avoid burning/sticking/toughening the egg mixture. Cool.
Serve at room temperature or cold (refrigerated), as preferred.
Store in a refrigerator during use.
(It's delish and the almonds are a perfect accent. The milk is key to the success of the confection.)
Fresh eggs at Market Wednesday! Stop at Carousel Watergardens Farm.
The Chutney Lady
Arjay Gourmet Foods Ltd.
Halvah is a confection - it's sweet, simple, and has been around a long time, all over the world. Much like chutney, halvah is responsive to its region when it comes to ingredients.
To learn more:
The Accidental Hedonist
Jewish Recipes - What is Halva?
Food Timeline
Relish - What is Cardamom?
No comments:
Post a Comment