Difference between revisions of "Carrot Halwa"
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* [[nuts]] | * [[nuts]] | ||
| − | == | + | == Procedures == |
# Clean and grate the [[carrot]]s. | # Clean and grate the [[carrot]]s. | ||
# Heat [[milk]] to boiling and add the [[carrot]]s. | # Heat [[milk]] to boiling and add the [[carrot]]s. | ||
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# Add the [[nuts]] and [[raisins]] and turn off the heat. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week. | # Add the [[nuts]] and [[raisins]] and turn off the heat. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week. | ||
| − | [[Category:Pakistani | + | [[Category:Pakistani cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Carrot Recipes]] | [[Category:Carrot Recipes]] | ||
Latest revision as of 10:00, 15 July 2012
Ingredients
Procedures
- Clean and grate the carrots.
- Heat milk to boiling and add the carrots.
- Cook until liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours).
- Add oil and cook more, stirring often, to roast the carrots well (about 1/2 hour).
- Add the powdered milk and sugar and cook until all the liquid is gone and the mass does not stick to the sides.
- Add the nuts and raisins and turn off the heat. Pour in a serving dish and serve warm or cold. Will keep in the refrigerator for up to 1 week.
