Monday, April 5, 2010
I made carrot halwa many times and experimenting adding rose water, almonds and coconut puree to suit my taste. I hope it will suite yours too.
2 cups grated carrots
3 tbls ghee (use butter if you don’t have ghee)
1 ½ cups sugar
¼ cup chopped almonds
¼ cup golden raisins
¼ cup coconut puree
1 tsp rose water
1 tsp cardamom powder (you can use cinnamon instead)
In a pan sauté carrots in ghee for a few minutes. Add sugar and cook until all liquid is absorbed. Stir in coconut puree and cook for few more minutes. Remove from heat and add rose water, cardamom, almonds and raisins. Leave it to cool a little bit. In original, carrot halwa should be eaten warm, but because it is quite sweet, I usually serve it cold in paper candy cups as shown on the picture above.