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Receta Gajjar ke Halva (carrot halva)
by Claudine Jarrett

Gajjar ke Halva (carrot halva)

This wonderfully aromatic halva is more of a very thick pudding than the squares of halva bought in stores. It is delicious as dessert & also great at breakfast-time, witha little toast. I've made fancy party desserts by putting a spoon of it on phyllo dough , folding dough into triangles & baking light golden brown.

Calificación: 5/5
Avg. 5/5 1 voto
Tiempo de Prep: Paquistán Pakistani
Tiempo para Cocinar: Raciónes: 12

Va Bien Con: Indo/Pak cuisine

Wine and Drink Pairings: none

Ingredientes

  • 5 cups peeled, grated fresh carrots
  • 2 quarts whole milk
  • 1 pint heavy cream
  • 1 cup granulated sugar
  • 5 green cardamom pods;remove seeds, discard pod; use seeds only
  • 2 teaspoons rosewater
  • 1/2 cube butter

Direcciones

  1. In large, heavy-bottomed pot, put all the ingredients except rosewater. Bring to a boil & then turn heat down until it comes to a very slow simmer. Simmer, stirring often, for approx. 1 and 1/2 hours or until halva is very thick & most of the moisture is cooked off. Transfer to a serving dish & let cool 15 minutes & then stir in 2 teaspoons of rosewater. Top may be decorated with edible silver foil ( available at Indo/Pak grocery stores).