Unsung egg stars of Indian desserts

In India’s ever-evolving dessert landscape, where egg-free and vegan alternatives are increasingly in vogue, the opulent charm of egg-based confections continues to hold a timeless appeal.
These desserts, rich in flavour and steeped in tradition, span regions and communities, showcasing the incredible diversity of Indian sweets while reminding us of the vital role eggs play in culinary craftsmanship.

Take Egg Halwa, a dense, fudge-like preparation made by slow-cooking eggs with ghee, milk, sugar, and cardamom. This indulgent dessert is cherished for its luxurious texture and warm, comforting flavour.

In Kerala, the art of dessert-making reaches poetic levels with Mutta Maala, golden threads formed by delicately pouring egg yolk into boiling sugar syrup. Typically seen at Malabar Muslim weddings, this dish symbolises both finesse and festivity.

In Hyderabad, Ande Ka Meetha, a rich festive delicacy, combines eggs with khoya, saffron, and chopped nuts. It exudes Mughlai grandeur, often gracing special celebrations.
Then there’s Ande ki Lauz, a barfi-style sweet from coastal Muslim communities, made with eggs, ghee, and almonds, its grainy texture and subtle sweetness perfect for ceremonial spreads.
From the northern plains comes Ande ki Mithai, a more humble, chewy square created by reducing eggs with milk and sugar.

Goa’s culinary scene offers Bebinca, the iconic layered pudding made with eggs, coconut milk, flour, and ghee. Each layer is patiently baked one by one, creating a caramelised marvel traditionally enjoyed during Christmas and special occasions.

Parsis celebrate with Lagan Nu Custard, a creamy, aromatic bake flavoured with cardamom and topped with roasted nuts. Served during weddings and religious ceremonies, it embodies joy and indulgence.
Kerala’s Achappam or Rose Cookies, though often seen as a snack, is a deep-fried, rose-shaped crispy treat made with an egg-based rice flour batter, adding crunch and character to holiday feasts.

What unites all these delights is the transformative magic of eggs. They lend structure, richness, and a custard-like silkiness that no substitute quite replicates.