| Level: | Easy |
| Total: | 45 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 pound carrots, peeled
- 1/4 cup ghee
- 6 pods green cardamom
- 1 cup whole milk
- 1/4 cup sugar
- Kosher salt
- 1 cup powdered milk
- 1 teaspoon dried black currants
- 1/4 cup crushed or minced toasted pistachios
Instructions
- Grate the carrots with the fine blade of your food processor or with a box grater.
- Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
- Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
- Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer’s guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
- Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 326 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 25 g |
| Protein | 7 g |
| Cholesterol | 45 mg |
| Sodium | 626 mg |
Reviews
Very Good. Made without a pressure cooker. just simmer and stir on the stove until milk is reduced. Only need a pressure cooker if you’re on TV and have no time. Lovely Indian dessert.