Carrot Indian Halva
Sheri
A favorite south Indian sweet.
ingredients
- 2 cups shredded carrots (medium shreds are better than fine)
- 2 cups milk
- 3 tablespoons unsalted butter, or better, ghee
- 1/4 cup yellow raisins(optional)
- 1/4 cup sugar
- 1/2 teaspoon cardamom powder or ground ginger
- 1/8 cup roasted cashew nuts or sliced almonds(To garnish)
directions
- 1
Boil the milk in microwave for 20 minutes stirring every 5 minutes. Set aside.
- 2
Melt the butter in a frying pan on medium heat.
- 3
Add the shredded carrots and raisins and stir-fry for about 7-8 minutes.
- 4
Carrots should be tender and slightly changed in color.
- 5
Add the milk and cook until the milk dries. This will take about eight to ten minutes.
- 6
Next add the sugar and stir-fry for another 3-4 minutes until the halva starts to stay on the side of the frying pan. Add cardamom powder and ginger powder. Garnish with nuts.
- 7
Tips:
- 8
Halva can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.
- 9
Suggestion:
- 10
Cook the halva a little more and pour on a greased plate. Spread the halva until it is flat and 3/4 inch thick. After the halva cools, cut in squares. Garnish with cashew nuts or sliced almonds.
Source: Sheri
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