Carrot Halwa
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Halwa is an Indian dessert and can practically use up any amount of carrots
:-). Amounts are approximate, so feel free to adapt the recipe to your
taste. It refrigerates pretty well for upto a week, but I have no idea what
freezing will do to it.
4 cups peeled and grated carrots. Use a medium grater to grate the carrots.
About 1 to 1-1/2 cups of sugar
1/8 tsp salt
1 tsp powdered cardamom
About 2 cups of milk (higher fat to make it rich or non-fat to make it
fatfree)
a pinch of saffron(optional)
1-2 tbsps golden raisins/sultanas(optional).
If using saffron, soak the threads in 2 tbsps of warm milk and set aside.
Add the milk to the carrots in a heavy pan and cook for about 5 minutes on
medium heat. Add sugar, cardamom, saffron+soaking liquid and raisins to the
carrots and continue cooking, taking care to stir every now and then in the
beginning and then stir continuously once it starts thickening. The halwa is
done when it is reduced and the mixture starts collecting into a soft ball.
Serve warm with a scoop of plain, fatfree vanilla frozen yoghurt or
ice-cream.