Egg, pistachios balls | How to make Egg, pistachios balls

By Rita Arora  |  17th Feb 2017  |  
5 from 1 review Rate It!
  • Egg, pistachios balls, How to make Egg, pistachios balls
Egg, pistachios ballsby Rita Arora
  • Prep Time

    10

    mins
  • Cook Time

    40

    mins
  • Serves

    6

    People

9

1

About Egg, pistachios balls Recipe

Egg, pistachios balls is very delicious dish and it gives us energy also, easy to make and its tastes like kalakand or malai peda. No one can recognize that its of egg dessert.

Egg, pistachios balls, a deliciously finger licking recipe to treat your family and friends. This recipe of Egg, pistachios balls by Rita Arora will definitely help you in its preparation. The Egg, pistachios balls can be prepared within 10 minutes. The time taken for cooking Egg, pistachios balls is 40 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 6 people. The recipe details out how to make Egg, pistachios balls step by step. The detailed explanation makes Egg, pistachios balls so simple and easy that even beginners can try it out. The recipe for Egg, pistachios balls can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Egg, pistachios balls from BetterButter.

Egg, pistachios balls

Ingredients to make Egg, pistachios balls

  • 4 eggs
  • 3/4 tin condensed milk
  • 50 ml fresh milk
  • 2 tbsp cashew pwd
  • 1 tbsp pistachios
  • 1 tbsp raisin
  • 1/2 tsp green cardamom pwd
  • 2 tbsp saffron milk
  • 2 tbsp ghee

How to make Egg, pistachios balls

  1. Take a bowl and break the eggs in it and beat them with whisk gently.
  2. Add fresh milk, condensed milk and all the ingredients except saffron milk. Beat them well for better taste and look.
  3. Now take a pan, add blended egg mixture in it and cook on a low flame. Do not leave it entirely mix it continuously with the hand whisker. Add saffron milk, when it get thicker, take out into a bowl.
  4. When it cools down, make the roundals and garnish with saffron, pistachios and silver paper.

My Tip:

Cook it on very low flame.

Reviews for Egg, pistachios balls (1)

Kanak Patela year ago

Really well presented ... !!
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