Ande ka mysore-pak-recipe / egg barfi


Egg barfi is a super delicious recipe with three simple ingredients _ eggs, oil and sugar stir continuously non_ stop. I have given tips and suggestions in the post itself, so that you do not find the recipe too daunting and can make it easily.

I have shared my recipes in step by step method to prepare an egg barfi recipe.

In a heavy bottom pan or kadai add eggs and sugar stir in a wired whisk.

Add oil and crushed cardamom to it.

Turn on the stove. Stir continuously.

Stir continuously to avoid lumps. Cook on a medium flame. Use wooden spatula to prevent from heat. These mixture are extremely high in temperature.

Stir continuously for another few minutes.

You can notice a small even lumps in the picture. The oil leaves side of the pan. And the color and texture changes. It’s done. Turn off the stove.

Serve in a bowl or a cake tin. Press with the spatula to make an even size.Tilt the bowl to Remove the excess oil.

Allow it to cool down. Garnish with Cashew on top. Cut in a shape of square or rectangle. Keep in a airtight container. It will last fresh for three days.

Ingredients :

  • Oil or Ghee 3/4 cup
  • Eggs 3
  • Sugar 3/4 cup


  • In a deep bottom pan add eggs, add measured sugar and oil.
  • Stir in a wired whisk add crushed cardamom
  • Turn on the stove stir non stop to avoid uneven lumps.
  • Stir continuously. Use a wooden spatula to prevent from heat.
  • Stir the mixture for 10 minutes. You can notice the oil leaves side of the pan and the colour and texture changes turn off the stove.
  • Select a bowl or tin that has depth and height. Transfer the mixture in the bowl press and make it even.
  • Tilt slightly to remove the excess oil. Allow it to cool.
  • Cut in the shape of square or rectangles. Garnish with Cashew.
  • TIPS:
  • Measure sugar and oil carefully excess sugar will spoil the sweetness in barfi.
  • Half of the oil is consumed in the dish and the remaining half has to be removed.
  • Instead of oil you can use Ghee for nice rich flavor.

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