Helen RandellHell-of-a Halava
April 28th 2009 12:02
I recently hosted an Indian Feast at my place. All the girls and their boys arrived, each bringing an integral part of the meal. We had Kashmiri lamb, five-spice pork, Mughali chicken, pumpkin and lentil curry and spinach and mushroom curry. There was also an assortment of condiments such as lime and mango chutney, raita, spring onion bread and naan bread. We fed 12 and it went specatulalry well - it wouldn't be too much of a stretch to form a catering company with this group!
For dessert I made the traditional Karnataka Carrot Halava which I learnt how to make at the Sticky Rice Cooking School. Click here for more details on this fantastic experience. This recipe is by Korma Dasa.
Note: I would highly recommend pulling out the food processor for shredding the carrots - you can manually grate them, but the food processor does such a quick and easy job.
Carrot Halava
Serves 4-6 people
140g unsalted butter
900g carrots, trimmed, peeled and coarsley shredded (weighed after trimming and peeling)
1 teaspoon powdered cardamon seeds
3/4 cup raw sugar
1/2 cup toasted almond slivers
light cream to serve
Melt the butter in a large saucepan over low heat. Add the shredded carrots, increase the heat to moderate and, stirring frequently, cook the carrots and butter together for 30 minutes or until the carrots are very reduced, dry and completely soft.
Add the powdered cardamon, sugar, and sultanas, and stirring steadily to prevent scorching, cook for about 10-12 minutes, or until the orange coloured butter oozes out of the pudding, and the mixture is again nearly dry.
Remove from heat, fold in the nuts and serve hot or warm with a drizzle of cream over the top. So good!
- you can almost pretend this one is good for you - it's full of carrot - carrot is good for you!!
| 23 |
| Vote |
subscribe to this blog
