Last modified on 26 November 2010, at 10:42

Cookbook:Gajjar Halwa

Cookbook | Ingredients | Recipes

IngredientsEdit

  • 2 to 3 large carrots
  • 4 pods cardamom
  • 1 pinch cinnamon powder
  • 2 to 3 tea spoons sugar
  • 1 pinch salt
  • 1 tablespoon butter
  • 1/2 cup (120g) cashew nuts (broken)
  • 1/2 cup (120g) raisins
  • 1 cup (240ml) milk

ProcedureEdit

  1. Wash the cashews and raisins and keep them ready.
  2. Cut off the blemished ends of the carrots, wash them, and then peel them.
  3. Grate the carrots, and empty the grated carrots into a saucepan.
  4. Add the cashews, raisins, salt, sugar, cardamom, cinnamon and milk.
  5. Heat the saucepan and bring the contents to a boil, while mixing.
  6. When the milk has mostly evaporated you are done.
  7. Serve with a sprinkling of cinnamon powder on top.

Notes: - When the milk is almost evaporated add some say 50-100g of khoya for the added rich taste!