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Eeda Pakh

Authenticparsicooking's picture
Ingredients
  Ghee 1 1⁄2 Kilogram
  Sugar 1 1⁄2 Kilogram
  Egg yolks 25 , well beaten
  Blanched almonds 1 Cup (16 tbs), chop and lightly fry, individually
  Pistachio nuts 1 Cup (16 tbs), chop and lightly fry, individually
  Charoli 1 Cup (16 tbs), chop and lightly fry, individually
  Char magaz 1 Cup (16 tbs), chop and lightly fry, individually
  Pine nuts 1 Cup (16 tbs), chop and lightly fry, individually
  Cow milk 125 Gram (Ghau Na Doodh)
  Water chestnuts 125 Gram, fry lightly, individually and grind to a powder (Fry Lightly, Individually And Grind To A Powder:)
  Lotus roots 125 Gram, fry lightly, individually and grind to a powder (Fry Lightly, Individually And Grind To A Powder:)
  Husked black beans 1⁄2 Cup (8 tbs), fry lightly, individually and grind to a powder (Fry Lightly, Individually And Grind To A Powder:)
  Bengal gram 1⁄2 Cup (8 tbs), fry lightly, individually and grind to a powder (Fry Lightly, Individually And Grind To A Powder:)
For grinding to a powder
  White pepper 1 Teaspoon
  White cardamoms 20
  Nutmegs 3
  Mace 1⁄4 Teaspoon
Directions

Make a syrup with sugar and half-litre water.
Boil to a one-thread consistency.
Keep syrup on low heat and add fried nuts and fried and ground ingredients.
Add egg yolks, and keep stirring on low heat till thickened.
Remove from fire and add ground spices.
Mix well and cool.
Store in a glass jar and keep in refrigerator.
A spoonful is eaten at a time.

Recipe Summary

Cuisine: 
Indian
Course: 
Dessert
Method: 
Boiled
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
60 Minutes
Cook Time: 
60 Minutes
Ready In: 
120 Minutes
Servings: 
35

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