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Carrot Halva
Preparation info
- Serves
8
- Difficulty
Easy
Appears in
Published 2005
This is a very simple Indian sweet. The only secret to making it look authentic is to use really bright-orange carrots to give a good colour. Carrot halva is traditionally made in the winter months and is best eaten hot with a dollop of cream.
Ingredients
1 kg 2 lb 4 oz 1
Method
Put the grated carrot and milk in a heavy-based saucepan over low heat and bring to a simmer. Cook, stirring until the carrot is tender and the milk evaporates. This must be done slowly or the mixture will burn. Add the ghee and cook until the carrot starts to brown.
Add the sugar and cook until the mixture is thick and dry. Add the raisins, cardamom and almonds. Serve hot in small bowl
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