250 gm carrots
4 cup milk
1 pinch of saffron strands
1/2 cup white sugar
2 tablespoon ground almonds
1/8 teaspoon ground cardamom
Directions: How to Cook Gajjar Kheer (Carrot Pudding)
Wash and scrape the carrots and grate them coarsley. In a large heavy saucepan bring milk to the boil, then take out 2 tablespoons of the boling milk and soak the saffron strands in it.
Add the grated carrots to boiling milk and cook until carrots are soft and the mixture thickens. This takes about 30 minutes or longer. Add sugar, almonds, ground cardamom and the saffron soaking in the milk. Stir until sugar dissolves, then cook, stirring occasionally until the mixture is the consistency of a creamy rice pudding.
Serve warm or cold.
TNT and Compiled by Imran C. Posted to EAT-L Digest 06 Jan 97
From: "I. Chaudhary"
Recent comments and reviews for this recipe:
| Priya writes:|
this is truly the best way to make carrot halwa. i love this......
Posted on 13 Oct 2008, 01:12 ET
| Racheal writes:|
sounded like a good recipe, but milk is not usually boiled unless you're scalding it specifically...it also doesn't retain vitamins and will have a tendency to burn then stick to the saucepan. Simmering the milk may be a better idea.
Posted on 31 Aug 2009, 20:34 ET
| buni lika;;;;;;pussi lika writes:|
im luv beatiful minge llo0l
Posted on 26 Nov 2009, 08:34 ET
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