Newsgroups: rec.food.veg,rec.food.veg.cooking,rec.food.recipes Subject: LACTO: Carrot Halwa
Message-ID: sridhar.940304.1@homecheese.eas.asu.edu
Followup-To: poster
Date: Fri, 4 Mar 1994 13:57:29 GMT
Approved: sridhar@asuvax.eas.asu.edu
Lines: 58
IMO close to a North Indian gajar (Hindi term for carrot) halwa. The
quantities are advisory. If there is much (needed) variation in your
preparation, I would be interested in hearing about it.
Sridhar.
INGREDIENTS () 350 gm. Carrots
0.375 ltr.
Milk
0.5 ltr. Sugar
5-6 Cardamom Pods
5-6 Cashew nuts (optional)
8-10 Raisins (optional)
Ghee (optional - for frying cashews)
PROCEDURE
(1) The first step is to grate the carrots using a
blender. It is a bit difficult getting it done
using a cheap one. Persistence pays. :-)
(2) Heat milk in a vessel and bring it to boil. Once
it is boiling, add the grated carrots until the
odor of carrots disappears and the odor of milk
dominates.
(3) If you have sugar crystals, it is probably better
to make a thick sugary liquid separately (heating
sugar crystals in water until the sugar dissolves
completely). Alternatively, you can just add
sugar to the preparation after Step 2. Heat the
preparation until the sugar has diffused in the
mixture and the mixture becomes thick.
(4) Grind the cardamom pods using your hands to break
them open and add them. If using cashews, break
them into small pieces and fry them in ghee
separately and add them. Add the raisins too.
(5) The final preparation (whatever comes out!) is the
halwa. It is best eaten after it is cooled.
NOTES
The trick to tune the recipe to your fat/taste requirements
is to have a fixed amount of carrots and vary the amounts
of milk and sugar. If you need more milk, you can add it
anytime and let the preparation for a little more time until
it becomes thick.
CONTRIBUTOR
Sridhar Venkataraman with ingredient help from 'Samaiththup paar', a cookbook in Tamil.