Article: 22425 of rec.food.veg Newsgroups: rec.food.veg Path: bloom-picayune.mit.edu!snorkelwacker.mit.edu!ira.uka.de!gmd.de!jvnc.net!darwin.sura.net!wupost!uwm.edu!cs.utexas.edu!sdd.hp.com!ux1.cso.uiuc.edu!news.cso.uiuc.edu!uxa.cso.uiuc.edu!tdlg9831 From: tdlg9831@uxa.cso.uiuc.edu (Tracey Dianne Layng) Subject: Re: Request for Indian dessert recipes References: <1992Oct27.082128.237@cpvax.cpses.tu.com> Message-ID: Sender: usenet@news.cso.uiuc.edu (Net Noise owner) Organization: University of Illinois at Urbana Date: Tue, 27 Oct 1992 16:55:52 GMT Lines: 27 This is very Indian and totally ok for Hindus. My fiance is Hindu and his mother makes this all the time. Tracey UIUC Carrot Halwa 5 or 6 large carrots (shredded) Whole milk handful of raisins handful of pistachios (opt) 2 cardamom pods (optional because they are so expensive) sugar oil Put the shredded carrots, raisins, pistachios and cardamom in a large pot. Pour in enough milk to cover the carrots. Bring to a boil. Turn down the heat and simmer covered until the milk is absorbed (about 45 mins). Heat a frying pan and put some oil in the pan (2-3 tbsp), put the carrot mixture into the pan and fry it until it begins to turn red. During the time you are frying the mixture, you can add the sugar a few tsps at a time or all at once when the carrots just begin to turn red. I would use at least 10 tsps. or more if you like it sweet. Serve warm or cold with cream or half and half. Around here, we definitely prefer it warm. You can make it ahead of time and store it in the frig and warm it in the microwave.