Re: Aaj kya pakaaya/khaaya
It’s a very classic, old school Hyderabadi meetha that I learned from my chachi ammi…
9 eggs
200 grams koya
200 grams badam (soaked, skinned and then ground)
1 tsp zafran
3 big tablespoons ghee
3/4 kilo sugar (if you’re using sweetened koya, adjust/lessen the amount of sugar used)
Save some whole almonds to sliver and use for garnish
Whisk eggs, then combine in remaining ingrediants, (except the reserved slivers) combine well.
Pour into buttered glass/pyrex dish (the type you use for cakes) and top with the slivered almonds and bake at low temp, 325 degrees, about 20 minutes or until halwa is puffy and set.
You can cut it into peices or serve straight out of the dish as well