Yield: 1 Servings
|1 \N||Cp cream|
|8 ounces||Jagresugar (or raw sugar from sugar cane)|
|4 tablespoons||Ghee (or clarified butter)|
|7 ounces||Ground almonds|
|10 \N||Cardamom seed capsules, seeds of|
|4 tablespoons||Pistachios (unsalted)|
|4 tablespoons||Almond pins|
Put carrots, milk and cream into a big pot (should contain 5 to 6 l); bring to boil with big heat and stir very well. Reduce heat and let simmer for one hour (stir sometimes) until the mixture is reduced to the half and heavy. Meanwhile roast the pistachios. Put both sugars into the mixture let simmer another 10 minutes. Reduce the heat to low heat and add the ground almonds and the ghee; stir for 10 min until the halva pulls togehter to a solid mixture. Take from the oven. Stir in the cardamom seeds. Put onto plates and garnish with the pistachios and the almond pins. Serve warm or at room temperature. Makes 6 to 8 servings.
Posted to Recipe Archive - 13 October 96 Date: Sun, 13 Oct 96 14:34:23 EDT submitted by: rmsarcar@...