INDIAN DESSERT MADE WITH CARROTS RECIPES

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GAJAR HALVA (CARROT PUDDING - AN INDIAN DESSERT) RECIPE ...



Gajar Halva (Carrot Pudding - an Indian Dessert) Recipe ... image

This is my favorite dessert to make when cooking Indian food. The sweet & creamy taste is a delicious end to a hot & spicy meal. I posted this recipe in 2004 and can't believe that here it is 2007 and no one has yet ventured trying it! Go Ahead, it's really delicious!!! :)

Total Time 1 hours 10 minutes

Prep Time 10 minutes

Cook Time 1 hours

Yield 6 serving(s)

Number Of Ingredients 8

6 medium carrots, shredded
2 cups half-and-half
1/2 cup packed brown sugar
1/2 cup golden raisin
1/4 cup butter or 1/4 cup margarine
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 cup unsalted pistachios or 1/4 cup slivered almonds

Steps:

  • Heat carrots and half-and-half to boiling in saucepan; reduce heat.
  • Simmer uncovered, stirring frequently, until all the half & half is absorbed, about 45 minutes.
  • Stir in the brown sugar, raisins, butter, cardamom and salt.
  • Cook over low heat, stirring constantly, until all of the brown sugar is dissolved and the mixture is of your desired consistency, (pudding-like) about 15 minutes.
  • Garnish with pistachios or slivered almonds.
  • Serve warm and enjoy!

Nutrition Facts : Calories 333.2, FatContent 19.5, SaturatedFatContent 11, CholesterolContent 50.2, SodiumContent 246.3, CarbohydrateContent 38.4, FiberContent 2.8, SugarContent 28.4, ProteinContent 4.5

INDIAN CARROT PUDDING (GAJAR KA HALWA) | ALLRECIPES



Indian Carrot Pudding (Gajar Ka Halwa) | Allrecipes image

This version of halwa is made with powdered milk.

Provided by Indian Recipes

Categories     Desserts    Custards and Puddings

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 7

4 tablespoons ghee, divided
10 medium cashews
4 medium carrots, peeled and finely grated
1 cup powdered milk
½ cup sugar, or as needed
½ teaspoon ground cardamom
¼ cup cashes, or as desired

Steps:

  • Heat 3 tablespoons ghee in a non-stick deep pot (kadai) and add cashew nuts. Toast for a few minutes until fragrant and lightly browned; transfer to a bowl. Set aside.
  • Add 1 tablespoon ghee to the same pot and cook carrots until they are tender, about 5 minutes. Mix in powdered milk and cook over low heat for about 10 minutes. Sweeten with sugar to taste and cook until sugar has dissolved, stirring continuously until the mixture becomes thick, about 10 minutes. Mix in cashews and cardamom powder.
  • Serve garnished with extra cashews if desired.

Nutrition Facts : Calories 464.1 calories, CarbohydrateContent 47.3 g, CholesterolContent 63.8 mg, FatContent 27.2 g, FiberContent 2.1 g, ProteinContent 10.9 g, SaturatedFatContent 14.4 g, SodiumContent 239.9 mg, SugarContent 40.8 g

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