Ande ka Meetha

At the very onset, I wish all my dear Indians, a very happy Republic Day! Mera Bharat Mahaan!

During my childhood, somedays when suddenly cravings for this meetha would tingle my dear Papa’s taste buds, he would roll up his sleeves and get ready to prepare his favorite dessert, Ande ka Meetha (also referred to as Ande ka Halwa or Ande ke Lauz). My Ammi preferred it, because the preperation of this delicious dessert involves a rigorous stirring throughout the process which required a manly strength.

Papa often used to prepare this meetha in the winter months so that we get to enjoy it the season long. Crumbly, sweet with a taste of eggs and milk solids roasted in ghee, this meetha will surely become of your favorites.

So, here’s the recipe for Ande ka Meetha. Today I prepared a small quantity of this meetha, according to the instructions my Papa gave me on phone this morning. Love you Papa, this is for you!

Ande ka Meetha – Crumbly Egg Squares Dessert


Milk – 500 ml
Home-made Khoa – 200 gms (or equal quantity milk powder)
Eggs – 6, large
Granulated white sugar – 250 gms (1 cup) (you can add more if you want)
Green cardamom/Elaichi powder – 1/2 tsp
Home-made Ghee – 125 ml (1/2 cup)


1. In a saucepan, boil milk. Once boiling, add the khoa and let it dissolve. Keep stirring continuously and let the milk cook until the amount is reduced to 500 ml, and the khoa has completely dissolved and the milk has slightly thickened. Remove from heat and let it cool.
2. Once the cooked milk+khoa is cool, pour into a mixing bowl. Add all the remaining ingredients and whisk using a fork until well blended.
3. In a thick bottomed non-stick saucepan at medium heat, add the above whisked mixture and cook it stirring continuously throughout. It takes about one hour of continuous stirring throughout the process at medium heat to cook this meetha. After every 10 minutes you will start observing the changes, first the mixture becomes thick, then it starts leaving sides and comes together, then it becomes dryer and dryer with a change in color, then it begins to get granular and browner as you keep roasting it.

Ande ka Meetha

Now is the time to remove the mixture into a thali or a flat platter/tray greased with a bit of ghee. Using the back of a spoon, immediately flatten it clean, and cut it into squares using a greased knife of pizza cutter. Garnish with varq and let it cool completely and store in air tight food storage boxes in the refrigerator. It keeps well for a long time.


29 thoughts on “Ande ka Meetha

  1. How much is 200 gms while using spoon?
    Plz do reply as I want to make this….

    Juveria, I apologize for the late reply. I have never measured khoa in spoons, but perhaps 200 gms of khoa is approx equal to 1 cup .

  2. ok..i made this was really good and well praised..i made it from home made khoa ( it took very very long)…next time ill try with store bought!!!
    but great taste!!!

  3. thanks for the quick reply..i will make this tomorrow and let u know how it turns out!!
    do u know how to make ajmeri khalakand???

  4. does it make a difference if we use nido vs carnation powder versus khoa?? pls let me know as i would like to try this recipe..does it taste like ajmeri khalakand or different??

    Saleena, you can use any milk powder if khoa is unavailable in the market. It does not taste like ajmeri kalakand as it made of eggs.

  5. Rich and just perfect for the winter. never tasted this before. is it a Hyderabadi speciality?someday i want to visit Hyderabad!!

    Mallugirl, yes this meetha is a Hyderabadi speciality. My parents are from Hyderabad (deccan) and I had learnt this meetha from them. Do visit Hyderabad, and I recommend you try out the usual street side food as well as visit a Hyderabadi muslim household to get a taste of the type of food I usually blog about. ~Mona

  6. I hope you enjoyed the republic day 🙂
    Wow mona this looks so rich & delicious 🙂
    Thank you for sharing the recipes & those memories of yours… oh it reminds me of my memory too 🙂

    Enjoy your day 🙂

  7. Assalaam Alaikum Mona! Masha’allah, this looks amazing! While reading your post I was overcome with emotion remembering my grandmother’s sweet hands making these kinds of meetahs at home…rahmatullahi alaiha. Thanks for the recipe!

  8. Hi Mona,

    I tried your recipe today, very easy recipe (just labor intensive). Everyone liked the meetha very much…especially my dad!

    Thank you for sharing:)

  9. Final product looks yummy like khalakhandh.

    hard to believe but never tried egg meeta before even though I am from Hyd.

    Inshallah, will try and let you know 🙂

  10. hi…..i am sure after u made this you missed ur dad a lot….those childhood days were so goood…i also miss my parents lot….but after marriage i am in saudi.i wish i can tast this anda sweeet it looooks great

  11. Aww, you call your dad “papa” too 🙂 I was stigmatized by all my friends for being too “north Indian-ish” for calling him that….::rolling my eyes::
    The meetha looks awesome, almost like ajmeri khalakhand.

Leave a Comment