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Carrot Halwa

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(total ratings: 2)
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Servings: 6-8
This is a Pakistani recipe, although I have altered it by adding the whipped cream, slivered almonds and sultanas. It is a great recipe for getting rid of surplus carrots. If you like rice cream/pudding, you may like this recipe also.

3 cups roughly grated carrots
1 tbsp. unsalted butter
1/2 tsp. ground cinnamon (or to taste)
1/2 tsp. ground cloves (or to taste)
440g (one 14 ounce can) sweetened condensed milk
2 1/2 cups water
1 cup slivered almonds
1 cup sultanas
1 1/2 cups whipped cream

Melt butter in a saucepan, add carrots. Stir butter through carrots. Add cinnamon and cloves. Let simmer for about 5 minutes or until carrots look soggy. Stir in sweetened condensed milk and water. Mix well. Let mixture simmer until it thickens (30 to 45 minutes). Stir through almonds and sultanas. Let cool and refrigerate overnight. The next day, add whipped cream, stir well. Place in refrigerator for an hour, then serve. I usually serve either alone or with some stewed fruit.

Makes 6-8 servings.

Source: Pakistan
Submitted By: Ingrid
Date: August 5, 2007


Reviewer: skhan
Hi,finally I got the easiest carrot halwa recipe. My mom takes a whole to cook it with traditional recipe (thank God My mom doesn't surf this site ;)). Thanks ingrid for such a good recipe:)

Reviewer: Ingrid
My pleasure Skhan. Just a side note, I guessed with how long the simmering takes. I usually walk around the house pottering around doing my thing and every so often check on the halwa and stir it until it thickens. I also wanted to mention that I have simmered the carrots with the sultanas at times, so that the sultanas are soft and moist. And I have made the halwa with zucchini and butternut pumpkin and at other times with all three vegies. Although when making with zucchini I decrease the amount of water as it is a moister vegetable. I have found this recipe so versatile. Anyway, enjoy!!!


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