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Wednesday, 21 November 2007 09:27 |
A classic Indian sweet served all over India and various forms of preparation. A typical method of making this is with koya (condensed milk) and ghee, with lots of dry fruits making this a rich dessert. This recipe calls for reduced fat milk, which feels lighter and delicious to taste. Serve it hot with cold vanilla ice cream or as it is.
Serves: 4 persons
Cooking time: 30 minutes approximately
Preparation Time: 20 (10 minutes to grate carrots)
Ingredients
- 3 cups of grated carrot
- 3 cups of milk (2% milk)
- ¾ cup sugar
- 1 tablespoon cardamom powder
- ¼ cup sliced almonds (you get ready made sliced almonds)
- 1 tablespoon ghee
Method
Heat ghee in a big sauce pan/heavy bottomed pan; add the carrots and sauté for a few minutes.
Add milk, cardamom powder and sugar. The carrots should be completely immersed in milk. If you feel more milk is required go ahead and add a little more. More milk will not harm the halwa.
Keep the heat in medium high and monitor the cooking of halwa. The milk froth will keep forming and as and when it rises, give it a stir.
Cook and stir until the entire milk is evaporated and the carrot milk mixture is thick. Only when the entire milk has become solidified, turn off the heat.
Now add the sliced almonds and stir.
Serve hot as it is or with cold vanilla ice cream.
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Indian Recipes 
