(From Banu's Cookbook)
Ingredients:
2 Big Carrots Grated - This is about 1/2 to 2 Cups of Grated Carrot
1/2 Cups of Milk (I used non fat milk)
1/4 Cup of Sugar
1 1/2 Tsp of Cardamom Powder
3 Tbsp of Ghee (Clarified Butter)
Nuts for Garnishing - I used Slivered Almonds and Pistachios
Method:
1. Boil the Milk in a non stick or heavy bottomed pan on medium heat until it starts boiling well and reduces a little bit. I do not really reduce it to half or anything. As long it is boiling completely and it looks a bit reduced that should be good enough.
2. Heat another non stick pan or heavy bottomed pan, put 2 tbsp of Ghee in it and the grated carrots and saute them for 7-8 minutes until the carrots get slightly tender. You can see a bit of color change in the carrots at this point of time.
3. While I was sauteing the carrots, I kept the milk boiling on low heat. Then I added the hot milk to the sauteed carrots and cooked them on medium low heat. Stirring quite a bit so that it does not stick to the pan.
4. This takes about 15 min or so to cook and all the milk to be absorbed. If you reduce the milk quite a bit in the first step then this cooking time is reduced as well. But I like the carrots to cook a bit longer in the milk as it gives it a more of creamy texture and taste.
5. Once all the milk has been absorbed, add the sugar and cardamom powder and cook for a few more minutes. Approximately 5 minutes. You can see that the mixture will start leaving the side of the pans and that is when you know it is done.
6. Roast the pistachios and slivered almonds in the remaining ghee and add it to the Halwa and Halwa is ready to be eaten. This can be served hot or cold. I personally prefer it hot. :)
Hope you get to try this and let me know your comments and suggestions.
Notes:
1. I prefer to use a steel vessel with double lined bottom to boil milk with near continuous stirrings rather than non stick pan. But again that is just my personal preference.
2. Also it is better that you keep a separate non stick pan and wooden spoon for sweet dishes and do not use them for savory dishes. Because how much every you wash them, there can be traces of sourness or spiciness in the vessel that can spoil a sweet dish.
3. You can also use butter instead of ghee. It is just personal preference. Both of them give the same end result.
4. You can also use Cashew Nuts for Garnishing.
Ingredients:
2 Big Carrots Grated - This is about 1/2 to 2 Cups of Grated Carrot
1/2 Cups of Milk (I used non fat milk)
1/4 Cup of Sugar
1 1/2 Tsp of Cardamom Powder
3 Tbsp of Ghee (Clarified Butter)
Nuts for Garnishing - I used Slivered Almonds and Pistachios
Method:
1. Boil the Milk in a non stick or heavy bottomed pan on medium heat until it starts boiling well and reduces a little bit. I do not really reduce it to half or anything. As long it is boiling completely and it looks a bit reduced that should be good enough.
2. Heat another non stick pan or heavy bottomed pan, put 2 tbsp of Ghee in it and the grated carrots and saute them for 7-8 minutes until the carrots get slightly tender. You can see a bit of color change in the carrots at this point of time.
3. While I was sauteing the carrots, I kept the milk boiling on low heat. Then I added the hot milk to the sauteed carrots and cooked them on medium low heat. Stirring quite a bit so that it does not stick to the pan.
4. This takes about 15 min or so to cook and all the milk to be absorbed. If you reduce the milk quite a bit in the first step then this cooking time is reduced as well. But I like the carrots to cook a bit longer in the milk as it gives it a more of creamy texture and taste.
5. Once all the milk has been absorbed, add the sugar and cardamom powder and cook for a few more minutes. Approximately 5 minutes. You can see that the mixture will start leaving the side of the pans and that is when you know it is done.
6. Roast the pistachios and slivered almonds in the remaining ghee and add it to the Halwa and Halwa is ready to be eaten. This can be served hot or cold. I personally prefer it hot. :)
Hope you get to try this and let me know your comments and suggestions.
Notes:
1. I prefer to use a steel vessel with double lined bottom to boil milk with near continuous stirrings rather than non stick pan. But again that is just my personal preference.
2. Also it is better that you keep a separate non stick pan and wooden spoon for sweet dishes and do not use them for savory dishes. Because how much every you wash them, there can be traces of sourness or spiciness in the vessel that can spoil a sweet dish.
3. You can also use butter instead of ghee. It is just personal preference. Both of them give the same end result.
4. You can also use Cashew Nuts for Garnishing.
1 comment:
This looks relish! I have a carrot soup recipe that is somewhat similar...
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