marsha-tbay
Well-known member
Carrot Halwa
Sweet Carrot Pudding
Serves 6
Grated carrots, simmered and softened for hours until they reach a soft pudding stage are a favorite sweet in India. Here, for the fast-paced American, is a carrot pudding recipe that is accomplished in little over an hour, and with the same satisfying results.
1# carrots, peeled and grated
3 c milk
1 c heavy cream
8 tbsp clarified butter (recipe below)
1/2 c dark brown sugar, loosely packed
1/4 tsp cardamom seeds or 1/8 tsp ground cardamom
1 tblsp dark raisins
2 tbsp slivered blanched almonds, toasted
2 tbsp unsalted pistachios, toasted
2 tbsp roasted cashew nuts, coarsely chopped
optional: heavy cream
Place grated carrots, milk and 1 c heavy cream in a deep saucepan and bring to a boil. Lower the heat slightly and very gently boil (with bubbles just breaking the surface) the carrots, stirring frequently for 1 hour, until milk and cream are substantially reduced. This mixture will equal approx. 4 cups at this point.
Stir in the clarified butter, raise the heat slightly and cook the pudding 8 to 10 minutes, stirring constantly.
Add the brown sugar and cardamom, cooking and stirring until the pudding is sticky and masses together easily, approx. 10-15 minutes. Remove pan from heat.
Combine the raisins, almonds, pistachios and cashews. Stir half of them into the Carrot Halwa. Mound the sweet on a platter, or serve in small portions in individual bowls. Garnish wit the remaining nuts. Serve warm or at room temperature with a small pitcher of heavy cream, if desired.
Clarified Butter:
Makes 1 cup
Clarified butter is a real boon when you are frying or sateeing. The milk solids in unclarified butter, which are removed when butter is clarified, are responsible for the burned, bitter particles that ruin the flavor of very hot butter.
Melt 1/2# of butter in a small heavy saucepan over low heat. Do not stir it or disturb it in any way.
When butter has melted, gently take the pan off the heat. Skim off any surface foam. Let butter sit for 1 to 2 minutes to allow milk solids to settle. Pour off the clear yellow butter. Discard the sediment.
Clarified butter may be used immediately or cooled, covered and refrigerated.
Maurya-Sheraton
New Delhi, India
Sheraton World Cooking
Sweet Carrot Pudding
Serves 6
Grated carrots, simmered and softened for hours until they reach a soft pudding stage are a favorite sweet in India. Here, for the fast-paced American, is a carrot pudding recipe that is accomplished in little over an hour, and with the same satisfying results.
1# carrots, peeled and grated
3 c milk
1 c heavy cream
8 tbsp clarified butter (recipe below)
1/2 c dark brown sugar, loosely packed
1/4 tsp cardamom seeds or 1/8 tsp ground cardamom
1 tblsp dark raisins
2 tbsp slivered blanched almonds, toasted
2 tbsp unsalted pistachios, toasted
2 tbsp roasted cashew nuts, coarsely chopped
optional: heavy cream
Place grated carrots, milk and 1 c heavy cream in a deep saucepan and bring to a boil. Lower the heat slightly and very gently boil (with bubbles just breaking the surface) the carrots, stirring frequently for 1 hour, until milk and cream are substantially reduced. This mixture will equal approx. 4 cups at this point.
Stir in the clarified butter, raise the heat slightly and cook the pudding 8 to 10 minutes, stirring constantly.
Add the brown sugar and cardamom, cooking and stirring until the pudding is sticky and masses together easily, approx. 10-15 minutes. Remove pan from heat.
Combine the raisins, almonds, pistachios and cashews. Stir half of them into the Carrot Halwa. Mound the sweet on a platter, or serve in small portions in individual bowls. Garnish wit the remaining nuts. Serve warm or at room temperature with a small pitcher of heavy cream, if desired.
Clarified Butter:
Makes 1 cup
Clarified butter is a real boon when you are frying or sateeing. The milk solids in unclarified butter, which are removed when butter is clarified, are responsible for the burned, bitter particles that ruin the flavor of very hot butter.
Melt 1/2# of butter in a small heavy saucepan over low heat. Do not stir it or disturb it in any way.
When butter has melted, gently take the pan off the heat. Skim off any surface foam. Let butter sit for 1 to 2 minutes to allow milk solids to settle. Pour off the clear yellow butter. Discard the sediment.
Clarified butter may be used immediately or cooled, covered and refrigerated.
Maurya-Sheraton
New Delhi, India
Sheraton World Cooking