Recipe Details
Ingredients
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2tablespoonsghee or oil
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2poundscarrots, grated
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1 ½quartswhole milk
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2cupswhite sugar
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½cupraisins or sultanas
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1 ½teaspoonsground cardamom
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1pinchsaffron threads
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8tablespoonschopped pistachio nuts
Cooking Directions
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Heat ghee in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, and stirring occasionally until moisture evaporates, about 1 hour.
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Bring carrot mixture back to a boil; add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
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Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.
Tips
Use a hand grater to prepare the carrots. Using a food processor makes them too watery.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories459 | |
| % Daily Value * | |
| Total Fat 14g |
17% |
| Saturated Fat 4g |
21% |
| Cholesterol 18mg |
6% |
| Sodium 187mg |
8% |
| Total Carbohydrate 80g |
29% |
| Dietary Fiber 5g |
16% |
| Total Sugars 70g |
|
| Protein 9g |
18% |
| Vitamin C 7mg |
8% |
| Calcium 260mg |
20% |
| Iron 1mg |
6% |
| Potassium 792mg |
17% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
