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5 stars (on a 5 star scale)
p. 230
A pretty good Indian dessert tasting mainly of sweetened carrots. It's good warm and at room temperature. It tastes like traditional, moist Indian sweets, though in this case the flavor is carrot. There's a ghee flavor there too, but it isn't too strong. Also, leftovers smelled strongly of ghee, but they didn't taste any more strongly of it than the fresh dish.
Some notes on the ingredients:
- I used incredibly sweet, fresh, farmers-market carrots--maybe that's part of what makes this so good. They're delicious alone.
- I used only 4 tablespoons of ghee, not the recommended 5. This turned out well, as 4 left me with extra ghee that wasn't absorbed by the carrots.
- I used currants instead of golden raisins because that's what I had at hand. (Yes, I know golden raisins would make the dish look prettier.)
- I skipped the pistachios because I couldn't easily acquire any.
- I declined to add the optional cream.
Some notes on the preparation:
- It took about an hour to boil off all the liquid. (The recipe estimated 30+ minutes.) It's easier to boil when there's less liquid in pot--I found myself gradually turning down the burner to keep the amount of boiling constant and not scorch the carrots or the milk.
- The recipe suggested 10-15 minutes of frying at medium-low should turn the carrots a "rich, reddish color" and make them "no longer have a wet, milky look." I found I needed medium heat to get anything to change color. Despite this, I never managed to turn anything red, though the carrots did get a bit darker. Furthermore, after 20 minutes, the carrots still had a wet look. (I thought that was enough frying so I stopped around then.)
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4 comments:
The dish is delicious, but it is absolutely not worth the effort. Took me over an hour to boil off the liquid, and another hour of frying until they eventually browned. The volume of halva is incredibly small given the amount of food.
If you do make it again the pistachios are worth adding.
My rating is 1 star, not worth the effort.
It is delicious, and I don't grudge the time I spent making it. Yes, always add pistachios!
you simply cannot judge a dish in terms of cooking time!!??? also it cooks itself? delicious = 5 stars.....
About the colour - carrots in India are red, not orange like in the west, hence that was probably Madhur's point of reference. It's a traditional winter dish when red Delhi carrots are available.
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