Gajjar karrah (indian carrot halva)
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
700 | grams | Carrots |
½ | teaspoon | Saffron threads |
1 | tablespoon | Boiling water |
2.3 liters milk | ||
1 | Cinnamon stick, 2 cm | |
3 | Cardamom seeds, bruised | |
60 | grams | Raisins or sultanas |
60 | grams | Butter |
2 | tablespoons | Honey |
180 | grams | Sugar |
60 | grams | Almonds |
;blanched and slivered | ||
Splash of rose water | ||
;optional | ||
Cream |
Directions
Grate 700 g carrots. Steep ½ teaspoon saffron threads in 1 tablespoon boiling water. Bring 2.3 L milk to the boil. Add the carrots and a 2 cm stick of cinnamon and boil for a minute longer, stirring. Turn down heat to a fast simmer - as fast as can be maintained without the milk boiling over - and stir as often as possible (the more the better), until the milk has reduced to less than a quarter. (It helps to have a good book in the kitchen.) Add 3 cardamom seeds, bruised, the saffron liquid and 60 g raisins or sultanas. Mix and keep stirring 'til the mixture is dry. Fish out the cardamom seeds and the cinnamon if you can find them. Add 60 g butter and stir in well. Add 2 tablespoons honey and 180 g sugar. Cook for another 9 minutes or so until the mixture is translucent. Add 60 g blanched slivered almonds and a splash of rose water (optional).
Serve hot or cold with pouring cream.
From an article by Meryl Constance in The Sydney Morning Herald, 6/8/93. Courtesy Mark Herron. Posted by Stephen Ceideburg.
Submitted By BARRY WEINSTEIN On 08-26-95
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