Mamta's Kitchen - A Family Cookbook





carrot halwa

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On 08/05/2006 12:05pm, onlytaste wrote:

some fry the grated carrot first to evaporate the water then add the milk some put the carrot with the milk...which is best?

also, which is best: evaporated milk, milk + milk powder, or normal milk?

I love this dessert but I'd love to master the technique!!!

On 08/05/2006 03:05pm, Mamta wrote:

There are many ways to kill a cat ;-)! People use different recipes to make the same thing, all are okay.

My mum used to cook carrots in milk, stirring for hours. Most people I know cook these days by boiling/steaming the grated carrots first, drain and then fry them with a little ghee, adding any one of these; milk powder, khoa/mawa, condensed milk or double cream. All are good.

See; Carrot Halwa. Use milk powder or condensed milk, if you don't want to make mawa and can't buy it ready made.

Mamta

On 11/05/2006 04:05pm, Sonya wrote:

I love carrot halwa. I made carrot halwa following your recipe, it came out really well.

Sonya

On 24/05/2006 04:05am, Rathi wrote:

Hi,

I just stumbled upon this site and came across this forum.

Carrot Halwa is my favorite too. I have tried Carrot Halwa using the recipe in the below link:

http://www.indusladies.com/forums/showpost.php?p=13953&postcount=8

Try it if you want. I am member of this community - http://www.IndusLadies.com

There are lots of Indian recipes (both vegetaraian and non-vegetarian available).

On 25/05/2006 06:05am, Reeta Kumar wrote:

Boil grated carrots (you can chop them in a food processor), cook in a microwave for 5-6 minutes. Or, cook in a pressure cooker, with 3-4 tablespoon of milk/water, until pressure builds up and then switch heat off.

Transfer to a kadhai (wok), add 1 tablespoon ghee or clarified butter, 250 gm./kg. milk powder and fry until all water is evaporated. Fry again until all liquid is evaporated. Add sugar, cardamoms, resins etc. Turn heat off. Add and mix nuts (almonds/pistachio, if desired.

All quantities (sugar/milk powder/ghee) are approximate, you can adjust to your tastes.

Reeta

On 31/05/2006 06:05pm, glenys wrote:

Hello Mamta,

I tried making carrot halwa but the carrots did not cook completely and remained a bit hard - so I was really disappointed (especially since I had hand-grated about a kg. of raw carrots!!! - and my knuckles!!)

My question is - if I use a pressure cooker - would 1/4 cup water be sufficient - as per your recipe? I have been afraid to even try in case it burns.

Glenys

On 01/06/2006 06:06am, Mamta wrote:

Hello Glenys

I am sorry that you had problems making carrot halwa. It is quite easy to make, once you have got the hang of it.

I used to grate my knuckles too in early days, that is why I got myself a food processor :-).

Grated carrots cook so quickly, I don't know why yours didn't! Carrots do not need to be mashed, just soft and coarsely grainy. The end result still has grated carrots visible.

1/4 cup water is more than adequate as carrots let out a lot of water too, specially if you are cooking them in a pressure cooker. All you have to do is let the pressure build and cook for 1 minute (one pressure in old terms). This is not enough time for them to burn.

If you have a food processor, but not the grater blade, just chop them in it to a similar consistency as grated carrots. That will also do. Hope you have better luck this time.

Mamta

On 01/06/2006 06:06pm, glenys wrote:

Hi Mamta

Yes, since then I have bought a small food processor that shreds carrots (especially for this recipe ...would you believe)!!! It has a picture of shredded carrots on the box. So I shall give it a try and let you know how it goes.

Glenys

On 02/06/2006 03:06pm, Mamta wrote:

:)!

On 01/12/2009 07:12pm, tanu wrote:

hi...i really very happy to say this to u tat i made this halwa as its my husband's favorite dish on his first b'day after our marriage....i was really worried hw its gono come out but it was great...thnxs a lot dear.........

On 02/12/2009 07:12am, Mamta wrote:

That is great Tanu, happy birthday to him from all of us here at Mamta's Kitchen too :-).

Which one did you make, the traditional one or quick one?

Mamta

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