GAJAR HALWA
INDIA
In South Asia cooks also make halva with carrots, adding a little khoya, but if not available, use heavy cream, or even better clotted cream.
SERVES 6 TO 8
¼ cup (40 g) almonds, split into halves
⅓ cup (50 g) cashews, split into halves
6 tablespoons (90 g) ghee or unsalted butter
12 medium carrots (1¾ pounds/800 g total), grated on the fine side of a grater
1 cup (200 g) raw cane sugar
4 tablespoons crumbled khoya (see Glossary) or clotted cream
Seeds from 2 green cardamom pods, coarsely ground
1 tablespoon golden raisins
1. Preheat the oven to 450°F (220°C).
2. Spread the almond and cashew halves on a baking sheet and toast in the hot oven for 6 to 7 minutes, or until golden brown. Remove from the oven and let cool.
3. Heat 4 tablespoons (60 g) of the ghee in a large sauté pan over medium heat. Add the grated carrots and cook, stirring regularly, for about 15 minutes, or until the carrots are just tender. Add the sugar and khoya and cook for 5 more minutes, until the sugar is melted and the mixture is well blended. Add the remaining 2 tablespoons (30 g) ghee, the cardamom, raisins, and toasted nuts and mix well. Serve hot, warm, or at room temperature.