Gajjar Karrah (indian Carrot Halva) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-Be warned. This dessert is time-consuming, but the result is rewarding.
Directions:
Grate 700 g carrots. Steep 1/2 teaspoon saffron threads in 1
tablespoon boiling water. Bring 2.3 L milk to the boil. add the
carrots and a 2 cm stick of cinnamon and boil for a minute longer,
stirring. Turn down heat to a fast simmer - as fast as can be
maintained without the milk boiling over - and stir as often as
possible (the more the better) until the milk has reduced to less
than a quarter. (It helps to have a good book in the kitchen.) Add 3
cardamom seeds, bruised, the saffron liquid and 60 g raisins or
sultanas. Mix and keep stirring till the mixture is dry. Fish out the
cardamom seeds and the cinnamon if you can find them. Add 60 g butter
and stir in well. Add 2 tablespoons honey and 180 g sugar. Cook for
another 9 minutes or so until the mixture is translucent. Add 60 g
blanched slivered almonds and a splash of rosewater (optional). Serve
hot or cold with pouring cream.
From an article by Meryl Constance in The Sydney Morning Herald,
6/8/93. Courtesy Mark Herron.
Posted by Stephen Ceideberg; September 8 1993.
Source from luhu.jp
tablespoon boiling water. Bring 2.3 L milk to the boil. add the
carrots and a 2 cm stick of cinnamon and boil for a minute longer,
stirring. Turn down heat to a fast simmer - as fast as can be
maintained without the milk boiling over - and stir as often as
possible (the more the better) until the milk has reduced to less
than a quarter. (It helps to have a good book in the kitchen.) Add 3
cardamom seeds, bruised, the saffron liquid and 60 g raisins or
sultanas. Mix and keep stirring till the mixture is dry. Fish out the
cardamom seeds and the cinnamon if you can find them. Add 60 g butter
and stir in well. Add 2 tablespoons honey and 180 g sugar. Cook for
another 9 minutes or so until the mixture is translucent. Add 60 g
blanched slivered almonds and a splash of rosewater (optional). Serve
hot or cold with pouring cream.
From an article by Meryl Constance in The Sydney Morning Herald,
6/8/93. Courtesy Mark Herron.
Posted by Stephen Ceideberg; September 8 1993.
Source from luhu.jp