Vegculinary Menu » Sweets » Indian Sweets
Carrot Halva
Ingredients
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)
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)
Method
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.
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.