Carrot halwa

Carrot halwa

By
From
Cooking from memory
Serves
4-6
Photographer
Mark Roper

Carrot halwa originated from nut dishes introduced to India by traders from the Middle East and Asia Minor during the Moghul period.

Ingredients

Quantity Ingredient
4 carrots, grated
2 cups full-cream milk
2/3 cup sugar
3 cardamom pods
2 tablespoons pistachios
4 tablespoons ghee
2 tablespoons sultanas

Method

  1. Combine the carrots, milk, sugar and cardamom pods in a large saucepan and bring to the boil. Lower the heat and cook, stirring occasionally, until all liquid is absorbed, about 1 hour.
  2. Soak the pistachios in hot water, skin and finely chop. In a large frying pan, melt the ghee and then add the cooked carrot mixture, sultanas and pistachios. Fry, stirring continuously, until it changes into a dark orange colour. Serve hot or cold.
Tags:
Jewish
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