| 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 |
tb |
Ghee (or clarified butter) |
| 7 |
oz |
Ground almonds |
| 10 |
|
Cardamom seed capsules, seeds of |
| 4 |
tb |
Pistachios (unsalted) |
| 4 |
tb |
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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