Halwa Baiza Murgh

A rich egg-yolk based sweet preparation flavoured with orange and willow distillates and warming spices.

Ingredients

Zardi Baiza-i-Murgh (boiled egg yolk) 20 no.; Raughan Gaw (pure ghee) 125 g; Qand Safed (sugar) 250 g; Araq-i-Naranj (orange distillate) 250 mL; Araq-i-Bed Mushk (willow distillate) 250 mL; Jaifal (nutmeg) 5 g; Bisbasa (mace) 5 g; Zafaran (saffron) 1 g

Method of Preparation

Heat ghee in a pan on medium flame; add mashed boiled egg yolks and roast, stirring continuously, till brown. Remove from flame. Separately prepare a concentrated syrup (Qiwam) by boiling sugar with orange distillate to the required consistency, then mix in the fried yolks. Add powdered remaining ingredients and saffron ground in willow distillate; mix well. Serving: 10-20 g.

Health Benefits

A rich diet with good nutritional value, taken in winter. Promotes general health, beneficial for heart and brain, increases sperm count in males, useful in general debility and sexual dysfunction. Note: Not to be given to diabetic patients.