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Indian Carrot Pudding : Gajar Halva Sweet Butterfly13006 37693carrots6 liquid milk4 cupssugar1 cupraisins1/3 cupbutter1/4 cupground cardamom1/2 teaspoonsalt1/4 teaspoonpistachios1/4 cupTrue1. Pour the milk in a saucepan, add in the carrots and cook over medium heat. 2.
When the milk starts boiling, reduce the heat and simmer uncovered until the carrots are tender and most of the milk is absorbed (45 minutes). Stir every once in a while. 3.
Add in the sugar, raisins, butter, cardamom, and salt. Stir constantly until the sugar is dissolved and the mixture starts to thicken. 4.
Remove the mixture from heat and pour into a serving dish. Garnish with pistachios or almonds. 5.
Serve warm.
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Indian Carrot Pudding : Gajar Halva
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ingredients |
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6
carrots,
grated
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4
cups
liquid milk
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1
cup
sugar
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1/3
cup
raisins
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1/4
cup
butter
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1/2
teaspoon
ground cardamom,
ground
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1/4
teaspoon
salt
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1/4
cup
pistachios,
crushed, or silvered almonds
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1. Pour the milk in a saucepan, add in the carrots and cook over medium heat. 2.
When the milk starts boiling, reduce the heat and simmer uncovered until the carrots are tender and most of the milk is absorbed (45 minutes). Stir every once in a while. 3.
Add in the sugar, raisins, butter, cardamom, and salt. Stir constantly until the sugar is dissolved and the mixture starts to thicken. 4.
Remove the mixture from heat and pour into a serving dish. Garnish with pistachios or almonds. 5.
Serve warm.
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Number of servings:
6
Amount per serving
Calories:
376
Total fat (g):
15
Saturated fat (g):
8
Cholesterol (mg):
37
Carbohydrates (g):
55
Protein (g):
7
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