Carrot Halwa Made Wease In Slow Cooker Zwt 8 Recipes

Steps:

• 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.

Steps:

• Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
• Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
• Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
• Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
• Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
• When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it's done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.

Steps:

• 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.

Steps:

• Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
• Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
• Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.

Steps:

• Heat oil in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, for 1 hour.
• Bring carrot-milk mixture back to a boil. Add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
• Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

Steps:

• Peel and grate carrots.
• Put milk and carrots in a heavy saucepan.
• Boil till thick, stirring occasionally.
• Once it starts thickening, stir continuously.
• Add sugar and cook further till thickens.
• Add ghee, elaichi, saffron and colour.
• Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
• Serve hot, decorated with a chopped almond or pista.

Steps:

• Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
• Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.