Page 177 - UMass2018_CookBook

Gajar ka Halwa (Carrot Halwa)
Mathur Family, Mumbai, India
“Gajar ka halwa is one of the reasons we looked forward to the winters every year. It is made of special carrots that are generally available in India once the winter sets in. A warm bowl of this special dessert makes the winters extra wonderful.” — Praveen Mathur
Preparation
1. In a small skillet over medium heat, toast the cashew nuts, stirring occasionally, until golden. Let cool, then chop and set aside for the garnish.
2. Boil the milk in a nonstick saucepan over medium-high heat, stirring often to prevent the milk from burning, until reduced to about 1 cup. Set aside.
3. Melt the butter in a skillet over medium heat. Add the carrots and stir-fry until ten- der, 7 to 8 minutes. Add the milk and cook until evaporated, 8 to 10 minutes. Add the sugar and cardamom and stir-fry until the halwa starts to leave the sides of the skillet, 3 to 4 minutes.
4. Garnish the halwa with the cashews.
Ingredients
Serves 4
6 cashew nuts 2 cups milk
3 tablespoons unsalted butter
2 cups shredded carrots 1⁄4 cup granulated sugar
1⁄2 teaspoon ground cardamom
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