Gajar Ka Halwa (Carrot Pudding)
Method
- Grate carrots after peeling and washing them
- In a saucepan, cook the carrots with the milk and margarine, using a wooden spoon to stir continuously for about 15 minutes (you will see the carrots will start to sweat
- Add the sugar to the saucepan and cook for a further 10 minutes
- Add the milk powder to the saucepan, stir once and remove from the hear (milk powder should stay in small chunks)
- Garnish with ground pistachios and almonds and serve with Indian ice-cream (kulfi).
| Total nutrient content | per 100g | per serving |
|---|---|---|
| Energy (kJ) | 748.38 kJ | 1287.21 kJ |
| Energy (kcal) | 178.72 kcal | 307.40 kcal |
| Protein | 3.21 g | 5.53 g |
| Carbohydrate | 23.27 g | 40.02 g |
| Fat(g) | 8.71 g | 14.99 g |
