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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grate khoya and keep aside. | 2. Combine carrots and milk in a large heavy based pan. | 3. Bring to a boil. | 4. Lower the heat and cook the carrots, stirring constantly, until all the milk dries up. | 5. Pour ghee into the carrots. | 6. Add khoya. | 7. Saute for a few minutes. | 8. Add sugar. | 9. Continue to cook and stir the carrot mixture till it dries. | 10. Remove from heat when still moist. | 11. Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil. | 12. Reheat carrot halwa just before serving with a little milk. | 13. If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired. | 14. Handy hint: If u dont have khoya, use 1 cup whole milk powder mixed with 1 tsp ghee and 1-2 tbsp water to get a dough like consistency. | 15. This makes 100gms of khoya. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghee	3/4	cup	melted	89.0	0.0	19.8	0.5
carrot	1		peeled grated	52.48	12.2624	1.1904	0.3072
milk	1 1/2	1/2	evaporated	828.0	19.944000000000003	8.244	85.824
sugar	2	cups		1611.96	403.19199999999995	0.0	0.0
khoya	100	g		89.0	0.0	19.8	0.5
almond	15		peeled slivered	28906.8	0.0	0.0	3270.0
water	1/4	cup		0.0	0.0	0.0	0.0
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
cardamom powder	1/2	teaspoon		89.0	0.0	19.8	0.5
edible silver foil				89.0	0.0	19.8	0.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.