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Carrot Halwa (Pudding)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2760.5454
Energy (kCal)174445.48
Carbohydrates (g)30074.1724
Total fats (g)5612.6172
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat ghee and lightly fry the nuts and the raisins in it. Remove and keep aside. | 2. Add the carrots in the remaining ghee and stir till the carrots smell fragrant. | 3. Now add the sugar and let it melt. | 4. Cook this on low flame till all the liquid evaporates and the carrots are well cooked. | 5. Add powdered cardamoms and cinamon. | 6. Finish off with the nuts, raisins and crumbled khoya. | 7. This is best eaten hot, but tastes equally good in room temperature. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    carrot 1 grated 52.48 12.2624 1.1904 0.3072
    khoya milk 1 cup Solidified - - - -
    sugar 100 80598.0 20159.6 0.0 0.0
    ghee 200 - - - -
    raisin 50 24915.0 6560.4 279.675 37.95
    cashew nut 100 - - - -
    pistachio 100 chopped 68880.0 3341.91 2479.68 5574.36
    cardamom pod 5 - - - -
    cinnamon 1/2 teaspoon - - - -

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



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