Carrot Halwa Quotes

Caroline made a steamed fig pudding with brandy hard sauce. Hedy and Jacob brought a platter of dense, moist gingerbread squares studded with chunks of candied ginger and frosted with a lemon cream cheese icing. John and Marie brought a flourless chocolate souffle cake filled with chocolate mousse, glazed with chocolate ganache and decorated with white chocolate swirls. Jag and Nageena brought a really interesting dessert called halwa that is made with carrots. And I brought Gemma's shortbread.

Halwa, one of the most famous Indian desserts. The key ingredient being the SuperFood carrot, so you know this dish is bursting with beta-carotene goodness. Raisins too contain antioxidant power of their own, excellent for eye and bone health and for fighting bacteria in the mouth, protecting your little one’s ‘baby teeth’ from tooth decay. Since this delicious dessert is bursting with nutritional value, it can be served either as a snack or after meal treat.   Total preparation and cooking time: 20mins Makes 3-4 servings Suitable for freezing   1 tbsp unsalted butter or ghee 1 whole cardamom pod - green 2 medium carrots — peeled, washed, grated (in food processor) 150ml (5fl oz) of whole milk Pinch of ground cinnamon 15g (½ oz) raisins — soaked in warm water (5mins), drained Melt the butter or ghee in a pot, add the cardamom and carrots and stir-fry for 5mins. Pour in the milk and add the cinnamon and raisins. Bring to the boil gradually on a low heat; this will take 5-10mins. Simmer (uncovered) for 15mins, stirring occasionally until the mixture begins to thicken. Once all of the milk has been absorbed, remove from the heat. Serve to baby warm.