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Ingredients:
6 medium Carrots, scrapped and grated
4 cups Milk or 1 tin condensed milk
3/4th cup Sugar
1/2 teaspoon Cardamom powder
3 tablespoons Pistachio nuts, coarsely crushed
3 tablespoons Ghee,
Method of Preparation
Put the grated carrots, milk into a deep, large, heavy saucepan. Bring it to a boil over high heat, stirring constantly. Reduce the heat to moderate and cook, stirring constantly until the mixture has reduced to about half its original volume and is thick enough to coat a spoon heavily.
Stir in the sugar and cook for about 10 to 15 minutes. Reduce heat to low and add the almonds and the ghee and stir for a few minutes more.
The "halwa "is done when the mixture is thick enough to draw from the sides and bottom of the pan in a solid mass.
Remove the pan and stir in the cardamom. Remove the "halwa "into a decorative serving dish.
Decorate the top with the crushed pistachio nuts. Serve warm or at room temperature.
6 medium Carrots, scrapped and grated
4 cups Milk or 1 tin condensed milk
3/4th cup Sugar
1/2 teaspoon Cardamom powder
3 tablespoons Pistachio nuts, coarsely crushed
3 tablespoons Ghee,
Method of Preparation
Put the grated carrots, milk into a deep, large, heavy saucepan. Bring it to a boil over high heat, stirring constantly. Reduce the heat to moderate and cook, stirring constantly until the mixture has reduced to about half its original volume and is thick enough to coat a spoon heavily.
Stir in the sugar and cook for about 10 to 15 minutes. Reduce heat to low and add the almonds and the ghee and stir for a few minutes more.
The "halwa "is done when the mixture is thick enough to draw from the sides and bottom of the pan in a solid mass.
Remove the pan and stir in the cardamom. Remove the "halwa "into a decorative serving dish.
Decorate the top with the crushed pistachio nuts. Serve warm or at room temperature.
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