Sunday, October 25, 2009

Carrot-Beetroot-Pumpkin Halwa

Had to cook something before these 3 not often liked vegetables go waste. I used to make Carrot halwa, used the same procedure without any innovative approach. I love sweets, but have never liked carrot halwa. I've always cooked it for family and friends. Sometimes, I guess, you cook for others, though you personally dont like or dont eat what you cook. I know few vegetarians who have never tasted non-veg, cook amazing nv food.

This was very yummy, it tasted like basundi. I tasted a little(hubby's persuasion)and then had a generous amount without worrying about weight woes.

Carrot - 1
Beetroot - 2
Yellow Pumpkin - 50 gms/1/2 cup grated
Milk - 3 cups
Sugar - 1 1/2 cup
Ghee - 1/2 cup
Cardamom seeds/powder - 5
Cashews and raisins for garnish

1. Grate the vegetables.
2. In a non-stick pan, pour the milk and add the veggies.
3. Keep stirring frequently until the milk thickens. Once the milk starts bursting like bubbles, remove from heat(stove). This process usually takes 20-30 minutes. Using a pressure cooker may not give good results, though it saves time.
4. In another non-stick pan, heat ghee and add the veg-milk mixture and keep stirring continously.
5. After 5 minutes, add sugar and keep stirring. Once you add sugar, it will turn to a liquid consistency and colour will change. This is expected.
6. Keep stirring frequently every 2 minutes until the halwa is ready. When you feel the consistency is thick enough, remove from heat. This process needs a little patience.... Remove from heat.
7. Fry raisins and cashews in ghee and garnish on the halwa.
Serve hot or cold with icecream.

If you try this recipe, do let me know how it turned out for you.


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