Decadent Carrot Halva with Evaporated Milk and Jaggery

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

This Decadent Carrot Halva with Evaporated Milk and Jaggery recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.

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