Indian Sweet Carrot Pudding-Gajar Halwa
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Ingredients:•1/4 c. almond oil•2 lb. fresh carrots(Organic) - peeled and grated•1 quart (4 cups) Organic 1/2 and 1/2 milk.•1 small pinch saffron•1 egg (Organic)•1 cup raw sugar•1/2 tsp. cardamon powder•1/4 cup raw pistachio nuts •1 cup dried fruits to garnish-recipe used golden raisins
Directions:
•Heat Almond oil in a large heavy-bottomed pan over medium high heat. Add grated carrots and cook for 5-10 minutes or until the carrots begin to soften or “fry.”
•Meanwhile, in a medium saucepan add the 1/2 and 1/2 and the saffron. Bring to a boil and then reduce to a simmer.
•Beat the egg, and temper by adding 2 TBS of the hot 1/2 and 1/2 misture to the egg, stirring for about a minute, then add the egg mix to the hot 1/2 and 1/2, stirring for an additional minute.
Leave aside until you’re ready to add to the carrot mixture.
•Once the carrots are slightly softened, add the 1/2 and 1/2 to the carrots and bring the mixture to a boil. Reduce the mixture to a simmer and allow it to cook for 15-20 minutes.
Continue cooking until the milk thickens up and the mixture is no longer runny,
• toss in some nuts and dried fruits and cook another 2 minutes to finish the dish.
•Garnish with extra chopped nuts.
Enjoy!
Serving Size: Makes 12 generous 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DANDELIONWINE_O.
•Heat Almond oil in a large heavy-bottomed pan over medium high heat. Add grated carrots and cook for 5-10 minutes or until the carrots begin to soften or “fry.”
•Meanwhile, in a medium saucepan add the 1/2 and 1/2 and the saffron. Bring to a boil and then reduce to a simmer.
•Beat the egg, and temper by adding 2 TBS of the hot 1/2 and 1/2 misture to the egg, stirring for about a minute, then add the egg mix to the hot 1/2 and 1/2, stirring for an additional minute.
Leave aside until you’re ready to add to the carrot mixture.
•Once the carrots are slightly softened, add the 1/2 and 1/2 to the carrots and bring the mixture to a boil. Reduce the mixture to a simmer and allow it to cook for 15-20 minutes.
Continue cooking until the milk thickens up and the mixture is no longer runny,
• toss in some nuts and dried fruits and cook another 2 minutes to finish the dish.
•Garnish with extra chopped nuts.
Enjoy!
Serving Size: Makes 12 generous 1/2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user DANDELIONWINE_O.
Nutritional Info Amount Per Serving
- Calories: 259.9
- Total Fat: 15.7 g
- Cholesterol: 40.8 mg
- Sodium: 37.1 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 0.8 g
- Protein: 4.8 g
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