| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Carrots |
| 1 |
qt |
Milk |
| 1 |
|
Cp cream |
| 8 |
oz |
Jagresugar, or raw sugar |
|
|
from sugar cane |
| 4 |
oz |
Sugar |
| 4 |
T |
Ghee, or clarified butter |
| 7 |
oz |
Ground almonds |
| 10 |
|
Cardamom seed capsules |
|
|
seeds of |
| 4 |
T |
Pistachios, unsalted |
| 4 |
T |
Almond pins |
INSTRUCTIONS
Put carrots, milk and cream into a big pot (should contain 5 to 6 l);
bring to boil with big heat and stir very well. Reduce heat and let
simmer for one hour (stir sometimes) until the mixture is reduced to
the half and heavy. Meanwhile roast the pistachios. Put both sugars
into the mixture let simmer another 10 minutes. Reduce the heat to low
heat and add the ground almonds and the ghee; stir for 10 min until
the halva pulls togehter to a solid mixture. Take from the oven. Stir
in the cardamom seeds. Put onto plates and garnish with the pistachios
and the almond pins. Serve warm or at room temperature. Makes 6 to 8
servings. Posted to Recipe Archive - 13 October 96 Date: Sun, 13 Oct
96 14:34:23 EDT submitted by: rmsarcar@HRZ.Uni-Bielefeld.DE
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