CAR­ROT HALWA

Friday - - Good Food -

Prep time 15 mins Cook­ing time 1 hour 30mins Serves 4

2 tbsp ghee 8 green car­damom pods, seeds only, crushed 500g car­rots, peeled and grated 750ml full-fat milk 250g sugar 4 tbsp raisins A pinch of saf­fron threads Al­mond and pis­ta­chio sliv­ers, to gar­nish

Heat the ghee in a heavy, high-sided skil­let or saucepan. Add the crushed car­damom seeds and stir for about 30 sec­onds, un­til fra­grant. Add the grated car­rots and fry for about 3min­utes. Pour milk and bring it to the boil. Boil, stir­ring con­stantly, for 5 min­utes. Turn the heat to lowand sim­mer the halwa un­cov­ered for about an hour. Stir fre­quently to pre­vent the milk from form­ing a film or scorch­ing the bot­tom. The milk should have re­duced by­more than a third by the end of the hour. Add sugar, raisins and saf­fron to the pan and stir. Turn up the heat up to medium and cook, stir­ring fre­quently, un­til the halwa is thick and glossy – 15 to 20 min­utes. When ready to serve, gar­nish with al­mond and pis­ta­chio sliv­ers.

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