As many of you know by now, I make recipes for a number of reasons. Mostly to simplify, sometimes to alleviate the cost and once in a while to replace New England ingredients for the classic. This time, I have truly “Yanked” this recipe for a number of reasons.
Carrots Halwa is a sweet Indian side dish that is enjoyed all through the Balkan, Mediterranean and Middle Eastern states. Although great tasting on its own, I just thought it lacked a little something. Cardamom, khoya, an Indian dairy product similar to ricotta cheese, and some type of nut is generally and classically used in the preparation. But because of allergies, the sparseness of khoya and my dislike for cardamom, try this “Yanked” preparation.
I find that the addition of coconut milk, dried fruit, and water chestnuts to heighten this dish to a tropical theme rather than Indian. The textures and sweetness of this recipe are second to none when it comes to Indian vegetable preparation.
To see more recipes from The Yankee Chef, click here!