Asian Recipes
You start out by slowly simmering two pounds of grated carrots in milk, until the carrots have soaked up the milk and become nice and soft. Then you add sugar, powdered milk, and cardomom seeds and cook everything for another 5 minutes.
Then you cook the carrot mixture in hot ghee (clarified butter) in a large frying pan until it is golden brown.
At this point you can spoon it into bowls and garnish it with some cashews or crushed pistachios, or you can press it into a mold to make it into a nice shape.
The finished pudding is full of flavor—lots of wonderful creamy carrot flavor of course, but also a wonderful aromatic spiciness from the cardamom and a nuttiness from the ghee and from browning everything at the end. This is definitely a dish where you can taste love in every bite!
Nirvana’s Carrot Halwa
Makes 8 — 10 servings
Ingredients
2 pounds grated carrots
4 cups milk
2 cups granulated sugar
1 2/3 cup dry powdered milk
1 teaspoon cardamom seeds
3 tablespoons ghee
Optional: Cashews or crushed pistachios for garnish.
Instruction
1. Put the carrots and milk in a large pot and bring to a boil over medium heat, and then reduce the heat to medium-low. Cook, stirring frequently until the milk is absorbed into the carrots.
2. Add the sugar, dry powdered milk, and cardamom seeds to the pot. Stir everything together and cook the mixture for 5 minutes, then remove from the heat, and set aside.
3. In a large frying pan, heat the ghee over high heat, then add the carrot mixture. Cook and stir until the mixture turns a golden brown, then remove it from the heat and serve. The halwa can be served in bowls, or pressed into a mold to be shaped. Optional: cashews or crushed pistachios can be used as a garnish.
This recipe and image sources are referred in website: Lafujimama.com. Thanks so much!
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