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Egg Delight



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1 L milk
1 tbsp. vinegar
6 eggs
1 1/2 cups sugar
1/2 cup ghee
2 tbsp. raisin
2 tbsp. pecan nuts, julliened
2 tbsp. mawa powder
2 tsp. cardamom powder
1 tbsp. rose water


  1. 1
    Chana (1 cup): heat 1 L of milk in a medium saucepan, once it starts to boil lower the heat and cook for 5 minutes. Add 1 tbsp. of vinegar. Let it cool and chana will separate from the liquid. Strain with a cloth and hang it for 10 minutes. Wring the cloth to remove the excess liquid and the chana is ready for use.
  2. 2
    In a medium bowl beat the eggs and then add sugar, ghee and rose water. Heat the egg mixture in a medium saucepan over a medium-high heat. Cook for a few minutes (like scrambled eggs) and add chana, raisins, cardamom powder and stir for few minutes. Remove the pan from the heat and keep the mixture in medium tray, add mowa and mix well. Make a roll with foil paper. After cooling to room temperature place in freezer. Before serving cut the roll into 8-10 pieces (1" thick). Add pecan nuts on top of egg delights.

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cuisines Asian
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