New Recipe Alert! Carrot Halwa
Chef Cindy Powell is back with another delectable creation, and this one's a real treat for your taste buds! Get ready to whip up a batch of Carrot Halwa that's bound to delight your senses. Here's your shopping list:
🛒 Get ready to shop for:
Gippsland Jersey full cream milk and pouring cream
Himalayan Bliss Cultured Ghee
Fresh Carrots from Verduci Veg
Carrot Halwa Recipe
Estimated serves – 4 to 6
Preparation and cooking time – 30 mins/1 hour
Ingredients:
4 cups peeled and grated carrot (1kg)
4 cups Gippsland Jersey full cream milk or coconut milk
1 cup brown sugar or coconut sugar
One teaspoon of cardamom seeds, toasted and finely ground
Two tablespoons Himalayan Bliss Cultured Ghee
Ten unsalted whole/chopped cashews, pistachios, or slivered roasted almonds
Two tablespoons golden raisins or dried cranberries
METHOD
Put the grated carrot and milk in a heavy-based saucepan over low heat and simmer.
Cook, stirring, until the carrot is tender and the milk evaporates. This must be done slowly to avoid burning.
Add the ghee and cook until the carrot starts to brown.
Add the brown or coconut sugar and cook until the mixture is thick and dry.
Add the raisins or dried cranberries, cardamom, and almonds.
Serve hot in small bowls with pouring cream, ice cream, plain yogurt, or your choice of topping, and sprinkle with some ground cardamom and pistachios.
You can also garnish it with dry fruits and serve it warm or cold. It's versatile!
Get your ingredients ready and prepare to savour this incredible Carrot Halwa. Enjoy your cooking adventure! 🥄👩🍳👨🍳