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Jaggery Carrot Halwa Recipe
|Grated carrots||4 Cup (64 tbs) (Indian Winter)|
|Sliced jaggery||2 Cup (32 tbs)|
|Soy milk||2 Cup (32 tbs) (Fresh / Prepared)|
|Chopped almonds||1 Tablespoon|
|Cardamom powder||1 Teaspoon|
|Saffron strands||1⁄4 Teaspoon|
Serving size: Complete recipe
Calories 2579 Calories from Fat 293
% Daily Value*
Total Fat 33 g50.3%
Saturated Fat 10.8 g53.9%
Trans Fat 0 g
Cholesterol 40.2 mg
Sodium 869.9 mg36.2%
Total Carbohydrates 586 g195.3%
Dietary Fiber 25.8 g103.2%
Sugars 499.4 g
Protein 29 g57.4%
Vitamin A 0.6% Vitamin C 4.6%
Calcium 63% Iron 70.7%
*Based on a 2000 Calorie diet
Cook uncovered, stirring continuously, till almost all the milk has been absorbed.
Then add the jaggery and continue stirring.
When the jaggery melts, the mixture will turn a darker shade of pink.
Then add the chopped dates and raisins.
Crush the saffron in a tablespoon of hot water and add this to the boiling mixture.
When the mixture thickens and leaves the sides of the pan take off the flame.
Mix in the cardamom powder and keep covered for 5 minutes so that the cardamom essence is infused in the mixture.
Transfer to a serving dish and garnish with chopped almonds.
Serve hot or chilled.
It can serve as a dessert or as an accompaniment to rotis.