Ingredients: |
Ingredients: 9 medium-sized carrots (or 1 1/2 pounds)
-washed, peeled, shredded and pressed dry
1 1/2 cups half and half
2 1/2 cups whole milk
8 whole black peppercorns
1/2 cup sugar
1/2 cup light brown sugar, lightly packed
1 teaspoon cardamom seeds, slightly crushed
1/3 cup ghee or unsalted butter
1/4 cup sliced or slivered raw almonds
1/4 cup raisins or currants
1/2 cup chopped walnuts
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cinnamon
2 tablespoons honey
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Directions: |
Directions:1. Combine the carrots, half and half, milk and peppercorns in a heavy nonstick saucepan and, stirring constantly, bring to a full boil over high heat. Reduce the heat to moderately high and, stirring frequently, cook for about 25-35 minutes, reducing the heat to moderately low toward the end of cooking until the milk is reduced to a pasty fudge and the mixture is nearly dry.
2. Add the sugars and half of the cardamom and, stirring steadily to prevent scorching, cook for about 10-12 minutes or until the mixture is again nearly dry. Remove the pan from the heat and set aside.
3. Heat the ghee or butter in a small pan over moderately low heat, add the almonds and fry until golden brown. Remove with a slotted spoon and set aside. Add the hot butter to the carrot mixture along with the raisins or currants, walnuts, and ground spices, and again place the pan over moderately low heat. Cook until the mixture begins to pull away from the sides of the pan. Remove the pan from the heat, take out the peppercorns, and stir in the honey. Transfer to a serving bowl and garnish with the remaining cardamom. |
Personal
Notes: |
Personal
Notes: Sona Classic Indian Cuisine is located at 6 1/2 Highland Place Maplewood, NJ 07040 (973) 763-6770. We love their vegetarian and non-vegetarian dishes such as sizzling tandoor platters, saag paneer, aloo gobi, chicken tikka masala and lamb vindaloo.
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This recipe for Shredded Carrot Halva (Gajjar Halva) is from