Recipe#8967

Title: Carrot Halwa 02

From: SWassum@aol.com 
 Newsgroups: rec.food.recipes 
 Subject: Carrot Halva 
 Date: 22 Oct 1996 05:15:52 -0600 
 Message-ID: <961019123417_129740961@emout07.mail.aol.com> 

6 Medium carrots, peeled and grated
 3 cups milk
 8 whole cardamom pods
 6 tablespoons vegetable oil or ghee (clarified butter)
 6 tablespoons sugar
 1-2 tablespoons golden raisins
 1 tablespoon shelled unsalted pistachios, lightly crushed
 Put the grated carrots, milk, and the cardamom pods in a heavy bottomed
 pot and bring to a boil.  Turn heat to medium and cook, stirring now and
 then, until there is no liquid left.  Adjust the heat if you need to. Heat
 the oil/ghee in a non-stick frying pan over a medium low flame.  When hot,
 put in the carrot mixture.  Stir and fry until the carrots no longer have
 a wet milky look.  They should turn a rich reddish color.  This can take
 10-15 minutes. Add the sugar, raisins, and pistachios.  Stir and fry for
 another 2 minutes. 
  
 Halva may be served warm or at room temperature.  Serve whipped cream on
 the side.