Ande Ka Burrada is a  easiest  dessert which can be made in no time for sudden guest.

I seek the warmth of the hand that engulfed my surroundings with sunshine,
I seek the warmth in memories that gives me an assurance of her being there,
I seek the the warmth in her worn clothes that she is there,
I seek the warmth in the little things that bind me to her,
I seek her in each breath I take,
As I am a part of her & she’s mine.

There are times when the thoughts are not in control. It takes you to places unknown which are hidden to the dept. Once forgotten they start simmering questioning the decision made and the outcome . Possibilities of an unknown scaring your confidence and finding answers to the unknown become a reality. It starts to knock you off the path you have chosen and shake your beliefs to the core. This is the passage I need to pass with a smiling face. As it is my journey to recover and regain my stature in my life. Hoping this phase too shall pass as nothing is static

When I first posted Ande Ka Burrada  picture on Instagram and Facebook, many mistook it for Boondi ke Ladoo. Some even asked , if by mistake I have  written the wrong name. I never thought that the texture of this ladoo would be mistook as boondi.  But this ladoos are far from it.    

Ande ka Burrada recipe calls for simple pantry ingredients. Nothing fancy but the taste of this dessert has it’s own richness. As the name suggest , Ande/ Eggs are the key ingredient of this dessert . For Ande ka Burrada , eggs are mixed with milk and then flavored with cardamom and rose water to give a rich taste. The texture of this dessert is granules and then it is made into balls/ladoo before serving. To get the granular texture the mix has to be stirred in one direction while cooking. Meaning if you are stirring in the right direction , you need to stir in  the right direction  till the end and vice a versa. 

Serves 5

Ande Ka Burrada / Egg Burrada

A delicious dessert made with eggs

30Cook Time

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Ingredients

• 3 eggs Large
• 500 ml milk
• 5 tbsp sugar ( increase for more sweet)
• 2 pod crushed green cardamom
• 1 tsp pure rose water
• 1 sheet silver leaves
• 1 tsp pure ghee

Instructions

1. Mix together egg, milk, sugar & crushed cardamom
2. In a deep nonstick pan, heat ghee
3. Add in the egg mixture.
4. Stir continuously till it starts leaving the pan (See Note)
5. Add in rose water. Stir for few more minutes
6. Remove and cool completely
7. Form Laddoos. Garnish with silver leaves.
8. Serve

Notes

The texture of this dessert is granules and then it is made into balls/ladoo before serving. To get the granular texture the mix has to be stirred in one direction while cooking. Meaning if you are stirring in the right direction , you need to stir in right direction till the end and vice a versa Can be stored at room temperature for 2 days and upto a week in fridge.

7.8.1.2

20

https://www.ghezaeshiriin.com/2016/07/ande-ka-burrada/

Nutrition

Calories: 150 cal

Carbohydrates: 18 g

Fat: 6 g

Sodium: 91 g

Cholesterol: 122 g

Protein: 7 g