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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Recipe
Shahi Egg Sweet (Anday Ki Mithai)
Ingredients
Ingredients:
- 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
Instructions
- 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.
Sarah
Hello Fouzia, a mutual friend told me about your website . I made this for Eid – my husbands favorite as my MIL used to make it . I baked it a bit longer as it looked a little watery – maybe it need the extra time as I used a 9×9 pan . It turned out well , Texture was slightly less dense than my MIL’s but the taste was superb !! . TY for the recipe . My husband and I are both from chennai , I can cook south indian food , but not certain quintessentially muslim recipes , therefore I am finding your website very helpful . Thank once again .
Fouzia
Thank you very much for commenting. I am glad you are finding my website helpful. Thanks for trying out my recipe and letting me know how it turned out. You have to use fresh unsweetened khoya to get a silky smooth texture. If you use condensed milk the texture will be runny or watery as you say. What did you use?
Sarah
I used Nanak khoya – the one from the fridge in the Indian shops . Please also let us know the size of the pan – maybe my pan needed to be bigger so the mixture spreads out more . However after I cooked it little longer – it was solid and not runny . Thank you .
Fouzia
I use a eight inch pan. If you use a bigger size then the squares or diamonds you cut wouldn’t be thick.
Sarah
Eid Mubarak
Guess what sweet Im making for Eid ? Yep . It’s a favorite.
Anonymous
I'll surely give it a try and will post my feedback here. Thanks a lot for the recipe. Jazakallah
Fouzia Husainy
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.
Anonymous
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.
Fouzia Husainy
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
Anonymous
Wow that's awesome! can't wait 🙂 Yes I am from Chennai and in the UK now.
Fouzia Husainy
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.
Anonymous
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
Fouzia Husainy
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.
Orchid
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.
Fouzia Husainy
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.
hiba
Mine came out watery … What went wrong…i put exactly the same ingredients
Fouzia Husainy
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.
Fouzia Husainy
Walaikumsalam,
I am glad you enjoyed this recipe and it turned out great. Yes I am from Chennai.
Dr Tabassum
I hv made this multiple times,
It’s been on top chart @ my home.
Thank you 😊
Fouzia
So glad to hear that. Thank you.
Anonymous
salam.!
loved this recipe.! turned out great. btw are you from chennai ? because you keep posting things related to chennai. just wanted to know
Anonymous
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!
Anonymous
Its amazing I grew up eating this in Mysore have almost the same recipe from my grand Mother (they belonged to Naveite community )
Fouzia Husainy
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.
Anonymous
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.
Fouzia Husainy
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.
Anonymous
hello
can i add condensed milk instead of khoya?
becoz khoya is not available here in stores.
thanks