This yummy rich Indian dessert can be made in numerous ways but I somehow like the following recipe a lot. It's a bit more manual labour than some of the other recipes but in the end, I think that its all worth the effort!!
Ingredients:
2.5 cups finely grated carrots
1.5 cups sugar
4 cups milk
7 cardamom pod, seeds only
2 tbsp ghee (clarified butter)
Method:
1. In a heavy bottomed pan (I used pressure cooker but a non-stick pan is ideal), put the grated carrots in and let the moisture evaporate over a medium flame. Ensure you keep stirring so that the carrots don't burn.
2. Once the moisture evaporates and the carrots start to clump together, add a tbsp of ghee and fry the carrots for a minute- the colour changes and this indicates that the carrots have absorbed all the ghee flavour.
3. Add 3 cups of milk, all the sugar and cardamom seeds. Stir till the sugar has dissolved. Cover and cook on a high flame for 10-15 mins.
4. Remove cover, add in the last cup of milk and stir well.
5. Reduce flame to low and simmer. This slow cooking means that the carrot gets cooked well and you don't have to hang around full time.
6. Stir the mixture every 15-20 minutes.
7. When the mixture has reduced to a thick consistency, add the tbsp of ghee and increase the heat.
8. Keep stirring continuously preferably with a long handled spoon. The thicker the mixture gets, the more it will spit till its more solid than semi-liquid. Be careful not to have any hot halwa splatter on you.
9. In around 10-15 mins of constant stirring, the halwa will thicken and will not stick to the bottom of the pan. This is when you know the halwa is done.
10. Remove from heat and spread into a flat dish. This will help you cut it into pieces easily.
Carrot halwa is ready to serve. You can serve it hot or once its cooled. I like it hot just plain on its own or with a dollop of vanilla ice-cream.
Hope you enjoy this dessert :)
No comments:
Post a Comment