LOCATION: Recipes >> Indian >> Carrot Halwa 05
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Carrot Halwa 05
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Gajar Ka Halva (Carrot Pudding)
6 medium carrots
3 cups milk
8 whole cardamom pods
6 tablespoon vegetable oil or ghee
6 tablespoons sugar
1-2 tbs golden raisins
1 tbs shelled, unsalted pistachios, lightly crushed
1 1/4 cups double cream (heavy cream), lightly whipped (optional)
Peel the carrots and grate them either by hand or in a food processor.
Put the grated carrots, milk, and cardamom pods in a heavy bottomed
pot and bring to a boil. Turn head to medium and cook, stirring
now and then, until there is no liquid left. Adjust the heat, if
you need to.
Heat the oil 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
colour. This can take 10-15 minutes.
Add the sugar, golden raisins, and pistachios. Stir and fry for
another 2 minutes.
This halva may be served warm or at room temperature. Serve the
cream on the side.
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