Egg Halwa (EASY microwave recipe + ready in 15 mins!)

This Egg Halwa seriously feels like a cheat. A steal.

It's quick. It's cakey and fudgey. It's perfect for a sweet treat in a hurry, but equally perfect to serve to a crowd. What do you mean I can have a warm, decedant Pakistani dessert in 15 minutes or less? Is this a fever dream?

What does it taste like?

If the name 'Egg Halwa' has you picturing a sweet omelette, or imagining the overpowering smell of fried eggs, then I must tell you this is NOT what you're getting here. This Egg Halwa has a cake-like flavour and texture, with absolutely no off-putting or overpowering egg energy. The closest comparison I can make is that it's very similar to a flourless cake, or a blondie.

Ingredients

Not only is this recipe super quick, it also needs just 5 core ingredients, most of which you'll likely have to hand.

1. Oil or ghee - whichever you prefer
2. Milk powder - please only use whole (full fat) milk powder, not semi skimmer or the like. Nido is fine!
3. Cardamom powder - forever a Pakistani dessert essential. This is optional but highly recommended
4. Sugar - white caster sugar is what I've used, but I can definitely see this working with any other sugar you may want to try
5. Eggs - ideally room temperature, beaten well before using

Method

Add the whole milk powder, ghee or oil, and cardamom powder (if using) to a pan. Cook over medium to high heat, stirring constantly to brown the milk powder evenly. If you notice the mixture browning unevenly, lower the heat slightly. Continue cooking until it turns a deep golden, caramel-like color.

Take the pan off the heat and transfer the mixture to a large mixing bowl. Let it cool slightly before moving on to the next step.

Add the beaten eggs and sugar to the milk powder mixture and whisk together until fully combined. The mixture should come together into a smooth, cake batter-like consistency.

Now pour the batter into a shallow, microwave-safe dish. The batter won’t rise or shrink during cooking, so aim to pour in enough to give the halwa a nice, solid height - about as thick as a traybake or a piece of barfi.

Microwave the mixture for 5 minutes, checking once in between to ensure it isn't burning. Once the 5 minutes are up, the Halwa should look set and evenly cooked, similar to a cake, with no raw or wet patches. If you see any undercooked spots, continue microwaving in 30-second intervals until fully done.

Garnish with chopped nuts or dessicated coconut, if you're so inclined. Egg Halwa is delicious served warm, but it can also be served at room temperature.

Can I skip the milk powder + oil/ghee step if I'm in a rush?

That initial cooking step works to toast the milk powder and give it a caramelised, nutty flavour which totally elevates everything. Without that, the Halwa will taste flat and plain.

And you'd also be sacrificing on colour too. No toasted milk powder = a pale, sad Halwa that'd look more like a frittata.

So in light of all this, I'd not suggest skipping this first step at all, even if you're in a rush.

Tips

• Overcooking the Egg Halwa 'just to be extra sure' is a bad idea and will result in a rubbery and tough texture. Once it's just set, don't microwave it for any longer.
• Ensure the eggs are beaten REALLY well, and then the batter is also mixed together well, otherwise you may end up with strings of egg in your Halwa.
• If you're halving the recipe, or cooking it in smaller batches, the Halwa might not need 5 minutes in the microwave. Microwave it in 1 minute intervals, checking in between each interval, until just set.