Serves: 4
Total Calories: 1,559

1/4 cup , raw almonds, slices
1 tablespoon Dessert Masala
1 pound carrot, scraped, washed, and grated
1 cup dark brown sugar or 1/2 cup ground/grated jaggery (gur), or to taste
1 3/4 cups heavy cream
3 cups nonfat dry milk
1 cup part-skim ricotta cheese
2 tablespoons raw pistachio nuts halves
4 to 6 (4-inch) squares silver leaves (optional)

1. Soak the almonds in water to cover for 30 minutes to soften. Meanwhile, prepare the dessert masala. Drain the almonds.

2. Place the carrots in a large, heavy wok or a saucepan. Cover and cook over medium-high heat about 5, minutes, stirring occasionally. Reduce the heat to low and cook another 5 minutes. Add the jaggery and cook until melted, 2 to 3 minutes. Increase the heat to medium and cook, stirring as needed, until the jaggery is completely absorbed into the carrots, 10 to 12 minutes.

3. While the carrots are cooking, make the khoa: Combine the cream, dry milk, and ricotta cheese in a large nonstick skillet or saucepan and stir over medium heat until smooth, 3 to 5 minutes. Reduce the heat to low and cook, stirring often, until the mixture is almost dry, 7 to 10 minutes.

4. Mix the khoa into the carrots, along with the soaked almonds and the pistachios, and cook over low heat until the halva is completely dry and clumpy, 3 to 5 minutes. Transfer to a serving dish, garnish with the silver leaves and dessert masala, and serve hot.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 1,559
Calories from Fat: 721

More Recipes from the 1000 Indian Recipes Cookbook:
* Desserts
Almond and Saffron Halva
Almond and Saffron Kheer Pudding
Authentic Curdled Milk Fudge
Banana Dumplings
Basic White Milk Fudge
Basic White Milk Fudge with Cream
Basic White Milk Fudge with Pistachio Bits
Basmati Rice Custard
Bengali Rice Pudding
Bharti's Milk Cake
Caramelized Milk Balls in Thick Syrup
Caramelized Yogurt
Cellophane Noodles in Cardamom-Saffron Syrup
Corn Custard
Creamy Milk Pudding with Almonds and Saffron
Creamy Milk Pudding with Summer Fruits
Creamy Semolina Pancakes with Thickened Milk
Decadent Carrot Halva with Evaporated Milk and Jaggery
French Roll Bread Pudding
Fresh Fruit in Rose-Flavored Cream
Himachali Nuts
Indian Ice Cream with Almonds
Indian Ice Cream with Mangoes
Indian Ice Cream with Pistachios
Indian Ice Cream with Saffron
Indian Vermicelli Pudding
Layered White and Brown Chocolate Milk Fudge
Lychee Ice Cream Dessert
Mango Ice Cream Dessert
Marzipan Delights
Microwave Milk Pudding
Miniature Multi-Hued Paneer Cheese Balls
Paneer Cheese Kheer Pudding
Paneer Cheese Patties in Creamy Thickened Milk
Parsi Pressed Rice Flakes Pudding
Parsi Semolina Pudding
Pistachio and Cardamom Ice Cream Dessert
Plantain Halva
Pressure-Cooked Caramel Custard
Punjabi Rice Pudding
Punjabi Semolina Pudding
Pure Cashew Milk Fudge
Pure Pistachio Fudge
Quick and Easy Indian Ice Cream
Ricotta Cheese Cake
Saffron Curdled Milk Patties
Saffron Milk Fudge
Saffron Milk Patties
Saffron Panner Cheese Triangles
Saffron and Almond Ice Cream Dessert
Simple Carrot Halva
South Indian Rice Pudding
Stuffed Paneer Cheese Rolls in Fragrant Syrup
Sweet Pastries with Dates and Nuts
Sweet Pretzel-Shaped Desserts
Sweet Roasted Whole-Wheat Flour
Tapioca Pudding
Traditional Bread Pudding Bites
Traditional Dark Brown Milk Rolls in Saffron Syrup
Traditional Semolina Halva
Traditional Semolina Halva with Chickpea Flour and Raisins
Traditional Thickened Milk Pudding
White Paneer Cheese Balls in Fragrant Syrup
White and Pink Coconut Milk Fudge
Whole-Wheat Flour Halva
Yellow Mung Bean Halva
Yellow Split Chickpea Pudding
Yogurt Mousse with Saffron