Standard Recipe Card

Name of Dish: Gajar halwa Portion Nos: 5

Portion 100 grams
Size:
Cooking
Method Used:
Equipment Knife, cutting board, deep pan
Used:

Documentation: ☐ Photos ☐ Recipe Card with food preparation list ☒ Workflow schedule
☐ Other
Ingredients Weight kg/l/unit
carrots, coarsely grated 500 grams
green cardamom pods, pierced with a knife 20 grams
whole milk 500 ml
unsalted butter 125 grams
caster sugar 10 grams
raisins 25 grams
blanched almonds or chopped pistachios, roughly 25 gramsj
chopped
Cookery Method/Cooking Steps:
Put the carrots, pierced cardamom pods and milk in a heavy-based pan or karahi 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
stir-fry the halwa for another 5 mins and serve hot.