Ingredients
1 pound carrots, finely grated
3 cups almond milk
8 cardamom pods
3-5 tbsp sugar
1 tbsp vegetable oil
A handful of cashews and raisins
Put the carrots, cardamom pods and almond milk into a heavy-bottomed saucepan. Bring to a boil and cook on medium heat, stirring occasionally, until all the liquid has evaporated. This took me about 45-50 minutes.
In another saucepan, heat the vegetable oil. Add the carrots and fry, stirring, until the carrots turn a rich red. This will take around 15-20 minutes.
Now add the sugar and stir until it's well mixed. Add the cashews and raisins and cook, stirring for a couple of minutes.
Take off the heat. The halwa can be eaten warm or at room temperature or even cold. Any which way, it's quite delicious.
Enjoy!
1 pound carrots, finely grated
3 cups almond milk
8 cardamom pods
3-5 tbsp sugar
1 tbsp vegetable oil
A handful of cashews and raisins
Put the carrots, cardamom pods and almond milk into a heavy-bottomed saucepan. Bring to a boil and cook on medium heat, stirring occasionally, until all the liquid has evaporated. This took me about 45-50 minutes.
In another saucepan, heat the vegetable oil. Add the carrots and fry, stirring, until the carrots turn a rich red. This will take around 15-20 minutes.
Now add the sugar and stir until it's well mixed. Add the cashews and raisins and cook, stirring for a couple of minutes.
Take off the heat. The halwa can be eaten warm or at room temperature or even cold. Any which way, it's quite delicious.
Enjoy!
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