Tweet
CARROT HALWA
INGREDIENTS :
450g grated carrot.
250ml milk.
2 tbsp ghee.
90 g granulated sugar.
Chopped pistachios.
Chopped flaked almonds.
Sultanas.
60 g Khoya (recipe given below).
1/2 tsp ground cardamom.
METHOD:
Pour the milk into a large saucepan and bring to boil. Add the grated carrot and
keep stirring , until all the milk is absorbed.
Add sugar and simmer until all the remaining liquid is almost gone.
Add the ghee a tablespoon at a time and mix well.
When all the ghee is added, add the nuts, sultanas, khoya and the ground cardamom.
Stir well and cook for a further 5 minutes.
Pour the halwa into a greased shallow dish and press down well.
Chill in the fridge overnight then cut into squares.
FOR KHOYA (abt 125 g)
Mix 100g full cream milk powder,4 tsp melted ghee and 4 tbsp warm milk into a soft dough. Khoya is now ready.
INGREDIENTS :
450g grated carrot.
250ml milk.
2 tbsp ghee.
90 g granulated sugar.
Chopped pistachios.
Chopped flaked almonds.
Sultanas.
60 g Khoya (recipe given below).
1/2 tsp ground cardamom.
METHOD:
Pour the milk into a large saucepan and bring to boil. Add the grated carrot and
keep stirring , until all the milk is absorbed.
Add sugar and simmer until all the remaining liquid is almost gone.
Add the ghee a tablespoon at a time and mix well.
When all the ghee is added, add the nuts, sultanas, khoya and the ground cardamom.
Stir well and cook for a further 5 minutes.
Pour the halwa into a greased shallow dish and press down well.
Chill in the fridge overnight then cut into squares.
FOR KHOYA (abt 125 g)
Mix 100g full cream milk powder,4 tsp melted ghee and 4 tbsp warm milk into a soft dough. Khoya is now ready.
Comment