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Carrot Halwa

Carrot Halwa

A favorite of the Sikhs of Punjab, carrot halwa originated from
nut dishes introduced by traders from the Middle East and Asia
Minor during the Moghul period.

Indians have used a variety of
vegetables for halwa, including pumpkins, zucchinis and other
squashes, potatoes and yams, and even winter melons. Some
recipes substitute ricotta cheese and dry milk for the whole
milk used here, but I believe fresh milk produces a richer
and smoother sweet. Halwa can be kept refrigerated for
several days, then heated prior to serving.

3 medium carrots (about 1/2 pound), scraped and coarsely grated
1 quart whole milk
1/2 cup light cream
3/4 cup Sucanat (a whole foods sweetener available at health food stores)
3/4 cup whole blanced unsalted almonds, puverized in a grinder or blender
2 tablespoons ghee (Indian-style clarified butter)*
1/2 teaspoon cardamon seeds, crushed
2 tablespoons cardamon seeds, crushed
2 tablespoons unsalted roasted pistachio nuts
2 tablespoons unsalted, slivered, blanched almonds, toasted

1. In a heavy saucepan, combine the carrots, milk, and cream and bring to a boil over highheat, stirring continuously.

2. Reduce the heat to moderate and cook for 1 hour, stirring frequently, until the mixture has been reduced by half and coats a wooden spoon thickly.

3. Stir in the Sucanat and cook for 10 more minutes or until thick enough to form a heavy mass.

4. Remove from the heat and stir in the cardamon seeds. Spread the halwa on a heatproof platter and decorate with pistachios and slivered almonds. Serve at room temperature, or warm.
4 servings

Read more: Food, All recipes, Desserts

Excerpted from Chai, The Spice Tea of India, by Diana Rosen. Copyright (c)1999 b Diana Rosen. Published by permission of Storey Press.
Excerpted from Chai, The Spice Tea of India, by Diana Rosen.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

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Chai - The Spice Tea of India

Spirited blends of spices such as anise, cinamon, nutmmeg, and cloves transfor black tea into the rich, full-bodied elixir that has been enjoyed in India for centuries.buy now

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9:02PM PDT on May 15, 2013

Delightful. It says three comments here, but there is only one ...perhaps the other two were spam or a little too spicy.

10:44PM PDT on Oct 1, 2010

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