Cookbook:Gajjar Halwa (Carrot Pudding)
Appearance
(Redirected from Cookbook:Gajjar Halwa)
Gajjar Halwa (Carrot Pudding) | |
---|---|
Category | Pudding recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
Ingredients
[edit | edit source]- 2–3 large carrots
- ½ cup (120 g) cashew nuts, broken
- ½ cup (120 g) raisins, washed
- 1 pinch salt
- 2–3 teaspoons sugar
- 4 pods cardamom
- 1 pinch cinnamon powder
- 1 tablespoon butter
- 1 cup (240 ml) milk
Procedure
[edit | edit source]- Cut off the blemished ends of the carrots, wash them, and then peel them.
- Grate the carrots, and transfer the grated carrots into a saucepan.
- Add the cashews, raisins, salt, sugar, cardamom, cinnamon, butter, and milk.
- Heat the saucepan and bring the contents to a boil, while mixing.
- Cook until the milk has mostly evaporated.
- Serve with a sprinkling of cinnamon powder on top.
Notes, tips, and variations
[edit | edit source]- When the milk is almost evaporated you can add 50–100g of khoya (dried milk solids) for a richer taste.