Anday ki Mithai (Shahi Egg Sweet) 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. I call it the shahi egg sweet because it is so rich and delicious, I am sure it must have been a delicacy enjoyed and relished by the Nawabs. The saffron and rose fragrance elevate its flavour to another dimension. Its soft and silky texture and juicy sweetness melts in your mouth. It is a must to have dessert after eating biryani. It is just so divine!
This is a family recipe that has been passed on to me by my grandmother and the original version has stayed in our family ever since. My mom used to make it all the time. No family dinner or party was complete without the Anday ki mithai.
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 (milk solids /reduced milk) 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 vessel. Those were the days of no blenders, no whisks 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:
4 Eggs (extra large)
125 gm Ghee
250 gm Sugar
250 gm Khoya (solidified milk)
1 tbs Semolina
3 - 4 tbs Milk
25 Almonds for paste
12 Almonds for garnish
Saffron - a pinch
2 - 3 drops of Rose essence
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 blanch, split and sliver the almonds for garnish.
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.
Notes:
1. Pulse quickly to combine all the ingredients in the blender or run for short periods of not more than half a minute. Pause and continue. This is to avoid cooking the egg mixture in the blender.
2. Follow the instructions correctly and exactly to get the best results.
3. Khoya is solidified milk not condensed milk. It is available in the Indian stores. The brands I use are "Bapu ka khoya" or "Nanak ka Khoya" - both are equally good.
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Anday ki Mithai (Shahi Egg Sweet) 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.
- 4 Eggs extra large
- 125 gm Ghee
- 250 gm Sugar
- 250 gm Khoya
- 1 tbs Semolina
- 3 - 4 tbs Milk
- 25 Almonds for paste
- 12 Almonds for garnish
- Saffron - a pinch
- 2 - 3 drops of Rose essence
- 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.
- 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.
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.
Now add the soaked semolina, saffron and rose essence. Pulse to combine everything well.
Meanwhile blanch, split and sliver the almonds for garnish.
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.
- 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.
Pulse quickly to combine all the ingredients in the blender or run for short periods of not more than half a minute. Pause and continue. This is to avoid cooking the egg mixture in the blender.
Follow the instructions correctly and exactly to get the best results.
Khoya is solidified milk not condensed milk. It is available in the Indian stores. The brands I use are "Bapu ka khoya" or "Nanak ka Khoya" - both are equally good.
