Carrots Halwa

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.

Carrots Halwa

Prep Time

15 minutes

Cook Time

20 minutes

Serves

4 people

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.

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Ingredients

  • 1/2 lb. carrots, peeled
  • 3 tablespoons butter, divided
  • 1 cup evaporated milk
  • 1 cup coconut milk
  • 1/2 cup sugar
  • 1/2 cup diced, dried fruit of your choice
  • 1/4 teaspoon curry powder
  • 1/4 cup ricotta cheese
  • 1/2 cup cracker crumbs
  • Sliced water chestnuts, for garnish

Preparation

  • 1 Shred carrots on the finer of the two holes on your handheld shredder. In a medium saucepan, add 1 tablespoon butter over medium heat and melt.
  • 2 Add the carrots and "stir­fry" for 3 minutes. Add the evaporated milk, coconut milk, sugar, diced fruit, ricotta cheese and curry powder; mix well.
  • 3 Bring to a boil then immediately reduce heat to low and let simmer 12-­14 minutes or until almost all of the liquid has evaporated, stirring frequently.
  • 4 If you see it boiling, reduce heat as low as possible so that gentle bubbles are visible. Meanwhile, mix cracker crumbs with 1 teaspoon melted butter: set aside.
  • 5 Take the saucepan off the burner and stir in remainder of butter until creamy and transfer to serving dish.
  • 6 Sprinkle with prepared cracker crumbs and sliced water chestnuts to serve.

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