Food recipes
Glazed Carrot Halwa!!!!
Glazed Carrot Halwa!!!! Ingredients: butter, without salt cheese, ricotta, whole milk milk, fluid, 1% fat, without added vitamin a and vitamin d nuts, almonds nuts, pistachio nuts, raw carrots, raw sugars, granulated...
Glazed Carrot Halwa!!!!
Ingredients:
butter, without salt
cheese, ricotta, whole milk
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds
nuts, pistachio nuts, raw
carrots, raw
sugars, granulated
spices, cardamom
Directions:
Melt 1 stick (8 tbsp.)
of the butter in a skillet.
Add the ricotta and dry milk, mix it in, and cook over medium-high heat to a thick paste (about 15 minutes), stirring constantly.
Transfer the mixture to a small plate and set aside.
Wipe the skillet clean and add 2 tablespoons of the butter along with the almonds.
Cook over medium-high heat until the almonds turn light golden (about 2 minutes), turning and tossing constantly.
Drain the almonds on paper towels and set aside for garnish.
Add the pistachios to the same skillet and cook until they become crisp (about 1 minute).
Drain the pistachios on paper towels and set aside separately.
Wipe the skillet clean and add 1 stick (8 tbsp.)
butter and place over medium-high heat.
When the butter melts, add carrots and stir-fry until they are will coated with butter.
Reduce heat to medium or medium- low, cover, and cook for 8 minutes or until the carrots are cooked but not mushy.
Add sugar and cardamom and cook until the carrots are glazed (about 5 minutes), stirring constantly.
Blend in the milk-cheese paste and continue cooking and adding the remaining 6 tablespoons of butter in small portions, until the halwa looks thick and glazed (12 - 15 minutes).
Turn off the heat and stir in the pistachios.
The halwa can be made ahead and kept refrigerated for up to
1 week.
To serve: Heat the halwa and put on an attractive serving dish and pat it down with a metal spatula.
Garnish the halwa with almonds.
The halwa has the consistency of a thick, moist pudding.
Therefore, serve scooped into individual dessert plates with a spoon.
Ingredients:
butter, without salt
cheese, ricotta, whole milk
milk, fluid, 1% fat, without added vitamin a and vitamin d
nuts, almonds
nuts, pistachio nuts, raw
carrots, raw
sugars, granulated
spices, cardamom
Directions:
Melt 1 stick (8 tbsp.)
of the butter in a skillet.
Add the ricotta and dry milk, mix it in, and cook over medium-high heat to a thick paste (about 15 minutes), stirring constantly.
Transfer the mixture to a small plate and set aside.
Wipe the skillet clean and add 2 tablespoons of the butter along with the almonds.
Cook over medium-high heat until the almonds turn light golden (about 2 minutes), turning and tossing constantly.
Drain the almonds on paper towels and set aside for garnish.
Add the pistachios to the same skillet and cook until they become crisp (about 1 minute).
Drain the pistachios on paper towels and set aside separately.
Wipe the skillet clean and add 1 stick (8 tbsp.)
butter and place over medium-high heat.
When the butter melts, add carrots and stir-fry until they are will coated with butter.
Reduce heat to medium or medium- low, cover, and cook for 8 minutes or until the carrots are cooked but not mushy.
Add sugar and cardamom and cook until the carrots are glazed (about 5 minutes), stirring constantly.
Blend in the milk-cheese paste and continue cooking and adding the remaining 6 tablespoons of butter in small portions, until the halwa looks thick and glazed (12 - 15 minutes).
Turn off the heat and stir in the pistachios.
The halwa can be made ahead and kept refrigerated for up to
1 week.
To serve: Heat the halwa and put on an attractive serving dish and pat it down with a metal spatula.
Garnish the halwa with almonds.
The halwa has the consistency of a thick, moist pudding.
Therefore, serve scooped into individual dessert plates with a spoon.