Saturday, April 14, 2007

Carrot Halwa

Delhi Carrot: 800 gms
Milk: 500 ml
Sugar: 200 gms (approximate- adjust sweetness to taste.)
Ghee: 2 tbsp
Cashews, almonds, raisins- 10 each
Cardamom powder- ½ tsp.

Grate Carrots. Boil milk in a thick pan- preferably pressure pan. Add grated carrot and continue to boil until all liquid evaporates. Add sugar and continue to cook on reduced heat until all the sugar is dissolved and the mixture starts drying up. Add the ghee and continue to cook until a near dry texture is obtained. Garnish with chopped, roasted nuts, raisins and cardamom. Serve hot or cold as per taste.

No comments:

Post a Comment