CARROT HALWA
“Jim and I were introduced to this delightful recipe during our trip to India. I’ve made it several times and enjoyed serving it for a St. Mary’s Coffee Hour.” By Charlene E.
8-9 Carrots (4 – 4 ½ Cups Grated)
4 C. Milk
4 T. Butter (Ghee)
10 – 12 T. Sugar or Cane Sugar
1/3 – 1 tsp. Cardamom Powder
10 – 12 Whole Cashews Chopped
10 – 12 Almonds Sliced or Chopped
2 T. Golden Raisins
1 pinch Saffron (optional)
1. Combine milk and carrots in sauce pan. Simmer and stir occasionally. Milk will start to reduce and evaporate.
2. When ¾ milk is gone, add the butter, sugar and cardamon. Simmer and stir until “pudding-like”.
3. Add nuts, saffron & raisins.
4. Serve hot, warm or cold with chopped nuts and/ or raisins.
