Indian recipes

Singh's Carrot Halvahs

Course : Indian
Source: Indian Cookery by Daramjit Singh, Penguin, 1970
Serves: 1

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Ingredients:

---GAJJAR KARRAH---

1/4 teaspoon saffron -- (soaked in:)

1 tablespoon boiling water

1 1/2 pounds carrots -- grate or puree

2 1/2 quarts boiling milk

1 stick cinnamon -- (1/2 inch)

3 pieces cardamom seeds

2 ounces washed raisins -- (about 1/4 cup)

2 ounces butter -- (1/2 stick)

2 tablespoons sugar

6 ounces sugar -- (3/4 cup)

2 ounces blanched slivered almonds -- (about 1/3 cup)

1/2 teaspoon rose water -- optional

Preparation / Directions:

Add carrots to boiling milk with cinnamon; reduce to less than 1/4, stirring; add cardamom seeds, raisins, and the saffron and water: cook until dry, add butter; cook and stir until absorbed. Add sugar and cook about 8 minutes, until a "rich translucent red". Turn into a bowl and sprinkle almonds and rose water over it. "It may also be served chilled with cream."

Singh's Carrot Halvahs

Ingredients:

Preparation / Directions:

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