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(about 20-24 pieces)
I used to live near Coxwell and Gerrard in Toronto (home to one of the largest Indian communities in North America). Walking towards the end of my street in the summer, I would often encounter heavenly scents from the spice shops and restaurants on Gerrard.
Carrot Halwa was available at several shops and restaurants where it often had a thin layer of edible silver on it.
2 tbsp ghee, or clarified butter (or regular butter )
2 lb carrots, grated
3 cups evaporated milk
3/4 cup sugar
1 tsp ground cardamom
1/3 cup cashew nuts, chopped and toasted
extra cashew nuts, chopped and toasted for garnishing
Heat the ghee in a saucepan over medium heat. Add the carrots and saute until they soften. Add the milk, sugar and cardamon and bring to a simmer. Lower the heat and continue to simmer for about 1 1/2 hours, stirring occasionally.
Add the cashew nuts and continue to cook, stirring until the mixture pulls away from the sides of the pot and resembles a soft dough.
Pack into an oiled (ghee) 8" or 9" baking pan, sprinkle the top with cashew nuts. Cool and cut into squares.
4 comments:
I am always looking for healthy desserts. This is really creative :) I will have to try this recipe!
What a good idea! Hi, I'm the health and fitness blogger for Glamour.com. I'd love to feature this on my blog for Glamour, Vitamin G, tomorrow. I hope that's OK! I'll give you attribution for the top photo, and send lots of traffic your way! :)
lol, now i know what wrong with mine, i only stirred for 20-30 mins. my mom said i should have drained/dried the carrots between paper towel first.
Super Halwa I love this I will eat this my blog http://guruofmovie.blogspot.in/
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