Dimer halua

Preparation info

    • Difficulty


Appears in

Bengali Cooking: Seasons & Festivals

Bengali Cooking

By Chitrita Banerji

Published 1997

  • About

It was only on that occasion that I realised what infinite variety and skill goes into the making of halua. It could be made out of flour, arrowroot, ground yellow split peas, eggs, carrots, gourds and even meat. One thing which all haluas have in common is that they are cooked in ghee and heavily sweetened. Some of this bewildering array was on display in the houses I visited on that day, and the taste of them, eaten in succession, was like an ascending scale of notes, but to my mind the tastiest and one of the easiest haluas was that made with eggs.