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Ruhana Ebrahim

MASTER CHEF
921 recipes | 2,123,603 views | 143 appreciations

@mama_taught_me_well

www.mamataughtmewell.wordpress.com

Interior Decorator turned Foodie!
Recreational baker-
Food Author of Oh My Cupcakes!
Mum and wife.
(Another 2 books on the way Insha Allah!)...

Joined 2 years ago
Ruhana Ebrahim's profile

Gajar (carrot) Halwa

Name: Gajar (carrot) Halwa
Prep time: 15 min
Cook time: 60 min
Total time: 60 min
Cuisine: halaal
Ingredients: 2 cups grated carrots; Good pinch saffron threads; 2 liters milk; 1 cup ghee (Clarified butter); 2 tablespoon semolina; 155g (small tin) nestle dessert cream; ¼ cup ordinary sugar (or more to taste); 1 teaspoon Elachi (cardomom) powder; 397g tin condensed milk; 2 tablespoon badaam powder; 1 tablespoon desiccated coconut; 3 tablespoon slivered badaam/pistachios; 1. On a low heat, boil carrots and milk, stirring continuously so milk does not scorch at bottom of pot.; 2. When it has thickened and turned mushy, leave aside.; 3. In a separate pot, heat ghee (Clarified butter).; 4. Add semolina and braise till golden.; 5. Add in carrots and mix in well.; 6. Add saffron, condensed milk, cream, badaam, coconut, Elachi (cardomom) and sugar to taste.; 7. Mix in vigorously, becareful halwa does not scorch.; 8. When ghee (Clarified butter) rises to surface and halwa fluffs up, remove from heat.; 9. Serve hot with slivered badaam/pistas over.; 10. May serve with additional dessert

By Ruhana Ebrahim - MASTER CHEF

★★★★★(2)

RECIPE

Carrot Halwa

Rec cred: old indian delights
Pic cred: ruhana ebrahim,
@mama_taught_me_well

Ingredients:
2 cups grated carrots
Good pinch saffron threads
2 liters milk
1 cup ghee (Clarified butter)
2 tablespoon semolina
155g (small tin) nestle dessert cream
¼ cup ordinary sugar (or more to taste)
1 teaspoon Elachi (cardomom) powder
397g tin condensed milk
2 tablespoon badaam powder
1 tablespoon desiccated coconut
3 tablespoon slivered badaam/pistachios

Method:
1. On a low heat, boil carrots and milk, stirring continuously so milk does not scorch at bottom of pot.
2. When it has thickened and turned mushy, leave aside.
3. In a separate pot, heat ghee (Clarified butter).
4. Add semolina and braise till golden.
5. Add in carrots and mix in well.
6. Add saffron, condensed milk, cream, badaam, coconut, Elachi (cardomom) and sugar to taste.
7. Mix in vigorously, becareful halwa does not scorch.
8. When ghee (Clarified butter) rises to surface and halwa fluffs up, remove from heat.
9. Serve hot with slivered badaam/pistas over.
10. May serve with additional dessert cream.