Carrot Halwa
Carrot Halwa
Ingredients
nuts, edible: 3/4 29
milk: 2 1/2 29
butter: 1 29
sugar: 1/4 29
cardamom: 6
gherkin: 2 8
milk, condensed: 1 35
nuts, edible: 3/4 29
milk: 2 1/2 29
butter: 1 29
sugar: 1/4 29
cardamom: 6
gherkin: 2 8
milk, condensed: 1 35
Dish Type: Dessert
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Boil carrots and milk together; add pounded cardamom. Boil mixture till milk dries.
2. Add 1/4 cup butter before it sticks to the bottom of the pan. Stir again on low heat for about 5 minutes. As soon as it gets dry, stir for 5 minutes, add remaining butter, and stir constantly for 15 minutes more.
3. Add sugar and leave on low fire for 15 minutes more. Mix and stir well till carrots turn red. Remove from fire and garnish with dry nuts.
1. Boil carrots and milk together; add pounded cardamom. Boil mixture till milk dries.
2. Add 1/4 cup butter before it sticks to the bottom of the pan. Stir again on low heat for about 5 minutes. As soon as it gets dry, stir for 5 minutes, add remaining butter, and stir constantly for 15 minutes more.
3. Add sugar and leave on low fire for 15 minutes more. Mix and stir well till carrots turn red. Remove from fire and garnish with dry nuts.
Comments
This can be cooked in advance and kept in the freezer for a long time.
This can be cooked in advance and kept in the freezer for a long time.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines