Halua is the Bangla version of the term Halva (or halawa, haleweh, helwa, halvah, halava, helava, helva, halwa, aluva) which refers to many types of dense, sweet confections served over much of Asia and the middle East.
This simple preparation uses eggs and in Bangladesh is often served not only as a desert but as a snack often paired with traditional breads such as luchis or parathas.
- 3large eggs
- 1 quart of full cream milk
- 8 tbsp full of sugar
- 2 ozs butter
- 1 medium bay leaf
- Dash of powdered cinnamon
- 1/4 cup of blanched, finely chopped almond (optional)
- Pour the milk in a saucepan and add half of the sugar and the bay leaf
- Boil to nearly half its volume with occasional stirring to prevent a skin being formed
- Allow to cool
- Beat the eggs in a large bowl, adding the remaining sugar in three steps.
- Add this and the dash of cinnamon to the milk and mix thoroughly.
- Cook, uncovered in a thick bottomed pan over medium heat until the halua turns golden yellow
- Keep stirring regularly to prevent sticking and forming large chunks. This is very important to prevent clumping. The more you stir the less clumpier is the resultant halua.
- Add the butter and continue stirring until almost dry, but be carefull not to overdry.
- Serve when cool with a sprinkling of the almonds (if desired)