Anday Ka Halva

Crack the eggs into a bowl and beat them thoroughly until the yolks and whites are fully combined and the mixture is smooth and uniform.

Heat ghee or butter in a heavy-bottomed pan or kadhai over medium-low heat until it melts completely and begins to shimmer.

Pour the beaten eggs into the melted ghee and immediately begin stirring continuously with a wooden spoon or spatula to prevent sticking or uneven cooking.

Reduce the heat to low and continue stirring the egg and ghee mixture constantly, scraping the bottom and sides of the pan to ensure even cooking and to break up any lumps.

Add sugar to the mixture and stir well to incorporate, continuing to cook over low heat while stirring without pause.

Continue cooking and stirring until the mixture thickens considerably, pulls away from the sides of the pan, and takes on a deep golden color with a dense, fudge-like consistency.

Add cardamom powder and any desired garnishes such as slivered almonds or pistachios, folding them gently into the halva.

Remove the pan from heat, transfer the halva to a serving dish, and allow it to cool slightly before serving warm or at room temperature.