Beet and Carrot Halwa Recipe

From Dorothy McNett's Recipe Book.

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Beet and Carrot Halwa

From Dorothy McNett's recipes at A wonderful sweet dish to serve as a side dish or dessert. Serve it hot or cold.

2 tablespoons cashews
2 tablespoon ghee or butter
1 cup grated beets
1 cup grated carrots
2 cups whole milk
1/2 cup whipping cream
3/4 cup raw sugar
5-6 saffron threads
1/2 teaspoon cardamom powder
1/2 cup raisins
2 tablespoons ghee or butter
1-2 tablespoons blanched slivered almonds (or raw almonds)
1-2 tablespoons pistachios

In heavy bottomed deep saucepan heat the 2 tablespoons ghee or butter. Add the cashews and cook and stir a few minutes to toast and brown the cashews. Remove the cashews to a small bowl and set aside. In the remaining oil in the saucepan, add the grated beets and carrots. Cook and stir 3-4 minutes over medium heat to start the cooking of the vegetables. Add the milk, and cook on medium low about 25-30 minutes or more, stirring often, to reduce the milk and to cook the vegetables to make a thickened mixture but do not let it burn. Add the cream, sugar, saffron, cardamom, raisins, roasted cashews and the 2 tablespoons ghee. Simmer 4-5 minutes, stirring often. Serve hot or cold, garnished with almonds and pistachios.

Recipe created 2013-09-02.

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