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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 363.8
  • Total Fat: 15.1 g
  • Cholesterol: 4.9 mg
  • Sodium: 215.8 mg
  • Total Carbs: 55.9 g
  • Dietary Fiber: 3.6 g
  • Protein: 5.2 g

View full nutritional breakdown of Tea's Carrot Halwa (Hamid's Recipe) calories by ingredient
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Tea's Carrot Halwa (Hamid's Recipe)

Submitted by: MOUSESB
Tea's Carrot Halwa (Hamid's Recipe)

Introduction

My friend Hamid from Pakistan gave me this recipe. It's made by boiling then mashing the carrots first, rather than shredding them and cooking until soft in butter or margarine. There are many, many versions of Halwa/Halva, from Greece to Lebanon and on into Pakistan and India. Some are made with sesame seed paste, others with carrots, often with different garnishes such as raisens and mixed nuts. No matter the variation, it is treated as a very rich dessert. My friend Hamid from Pakistan gave me this recipe. It's made by boiling then mashing the carrots first, rather than shredding them and cooking until soft in butter or margarine. There are many, many versions of Halwa/Halva, from Greece to Lebanon and on into Pakistan and India. Some are made with sesame seed paste, others with carrots, often with different garnishes such as raisens and mixed nuts. No matter the variation, it is treated as a very rich dessert.
Number of Servings: 4

Ingredients

    1 LB Carrots
    1 Cup Milk 2%
    3/4 Cup White Sugar
    4 TBSP Margarine/Butter
    2 oz Salted, Dry Roasted Cashew Nut Pieces

Directions

1) Boil baby or sliced carrots approx. 20-30 minutes until soft. Drain, let cool, mash.

2) Place mashed carrots in a non-stick skillet or sauté pan, add the milk. Stir until combined. On medium high heat, reduce the mixture, stirring often, until the milk has almost been completely absorbed.

3) Add sugar to the mixture, stirring often, until the liquid from the sugar has been almost completely absorbed. Pudding should be very thick, bright and shiny.

4) Add the butter or margarine to the mixture, stirring constantly until it has been absorbed, and the pudding is very thick.

5) Chop approx. 2 oz. of salted, dry roasted cashew nuts. Stir one ounce into the pudding, and garnish the top with the remaining nuts.

6) Makes approx. 2 cups of pudding. Serves 4-6 (1/2 Cup to 1/3 Cup each). Serve warm or cold. Enjoy!


Number of Servings: 4

Recipe submitted by SparkPeople user MOUSESB.






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