Title: Bangladeshi Egg Haloa > Zunaid Kazi
Categories: Indian Cheese Dessert
Yield: 4 Servings

3		Eggs
1	l	Full cream milk
8	tb	Sugar
25	g	Butter
1		Bayleaf
1	pn	Powdered cinnamon
		Blanched, finely chopped
		Almond

Pour milk in a saucepan and add half of the sugar and the Bayleaf. Boil to nearly half its volume with occasional stirring to prevent the skin being formed. Allow to cool down.

Beat the eggs in a large bowl, adding the remaining sugar in three steps. Add this and the pinch of Cinnamon to the milk and mix thoroughly.

Cook, uncovered in a thick bottomed pan over medium heat until turns golden yellow. ALWAYS stir to prevent sticking and forming large chunks. Stirring is VERY important for good taste and small grains. The more you stir the smaller the grains. Add butter and go on stirring until the liquid portion is almost dried up, but be careful not to overdry.

Pour the haloa in a glass bowl and decorate with chopped almonds if you like. Serve when cools down.

The final product is a grainy substance (the smaller the grains, the better.) with golden yellow color. This dish is usually served as a desert in my country. It is very easy to prepare and very tasty.

A Bangladesh recipe From: masroor@human.ai.kyushu-u.ac.jp (Muhammad Masroor Ali)

From: Jim Weller Date: 12-30-97 (01:09) The Once And Future Legend (1) Cooking

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