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Carrot Halva

6 medium carrots, peeled and grated
3 cups milk
8 whole cardamom pods
6 tablespoons vegetable oil or ghee (clarified butter)
6 tablespoons sugar
1-2 tablespoons golden raisins
1 tablespoon shelled unsalted pistachios, lightly crushed

Put the grated carrots, milk, and the cardamom pods in a heavy
bottomed pot and bring to a boil. Turn heat to medium and cook,
stirring now and then, until there is no liquid left. Adjust the
heat if you need to. Heat the oil/ghee in a non-stick frying pan
over a medium low flame. When hot, put in the carrot mixture.
Stir and fry until the carrots no longer have a wet milky look.
They should turn a rich reddish color. This can take 10-15 minutes.
Add the sugar, raisins, and pistachios. Stir and fry for another
2 minutes.

Halva may be served warm or at room temperature. Serve whipped
cream on the side.


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4 of 8 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Learned a few things, February 21, 2006 - 01:40 PM
Reviewer: Mel from Huntsville, AL
I really loved this dish at local restaurants and decided to add it to our Indian cuisine repertoire. Next time, I would definitely pull the cardamom seeds out of their pods before boiling. Other than that, I used hazelnuts instead of pistacios (just personal preference). I think it could have used a little extra sugar and a bit of vanilla. Over all a great recipe to start with I think.

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