Difference between revisions of "Carrot Halva"
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# Clean and grate the [[carrot]]s. Heat [[milk]] to boiling and add the [[carrot]]s. | # Clean and grate the [[carrot]]s. Heat [[milk]] to boiling and add the [[carrot]]s. | ||
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[[Category:Pakistani cuisine]] | [[Category:Pakistani cuisine]] | ||
| − | [[Category:Pakistani | + | [[Category:Pakistani cuisine]] |
| + | [[Category:Dessert Recipes]] | ||
[[Category:Nepali cuisine]] | [[Category:Nepali cuisine]] | ||
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[[Category:Nepali cuisine]] | [[Category:Nepali cuisine]] | ||
| − | [[Category: | + | [[Category:Dessert Recipes]] |
[[Category:Powdered milk Recipes]] | [[Category:Powdered milk Recipes]] | ||
[[Category:Carnation Recipes]] | [[Category:Carnation Recipes]] | ||
[[Category:Raisin Recipes]] | [[Category:Raisin Recipes]] | ||
Latest revision as of 10:00, 15 July 2012
Description
Ingredients
Procedures
- Clean and grate the carrots. Heat milk to boiling and add the carrots.
- Cook until liquid is almost gone, stirring to prevent sticking and burning (3 to 4 hours).
- Add oil and cook more, stirring often, to roast the carrots well (about 1/2 hour).
- Add the powdered milk and Sugar and cook until all the liquid is gone and the mass does not stick to the sides.
- Add the nuts and raisins and turn off the heat. Pour in a serving dish and serve warm or cold.
- Will keep in the refrigerator for up to 1 week.
