Print

E-mail

Text

Shredded carrots and a small amount of rice are simmered in milk until thickened, then lightly sweetened and flavoured with cardamom. Known as carrot halva or halwa (pudding), it is a popular dessert from the north of India.

4 cups low-fat milk
2 cups shredded carrots (four or five)
2 tbsp long-grain rice (basmati), rinsed
1/2 cup granulated sugar
1 tsp butter
1/4 tsp ground cardamom
2 tbsp shelled natural pistachio nuts, coarsely chopped or slivered blanched almonds

In medium-size heavy saucepan, bring milk, carrots and rice to boil over high heat. Reduce heat and simmer, uncovered and stirring often until thickened and milk has reduced by half, about 45 minutes.

Stir in sugar and butter; cook until pudding consistency, about 15 minutes.

Remove from heat stir in cardamom. Serve warm (not hot) or chilled, garnished with pistachios.

Nutritional information per serving:
8 g protein
4 g fat
42 g carbohydrates
234 calories
Source of fibre

~ Recipe courtesy of Foodland Ontario