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Pots and pans at the ready
Because sweetie goodness isn't just for Divali. Because the supermarket had a BOGOF on 1kg packs of carrots and I forgot that 2 kg of carrots is rather a lot for 2 people to eat and that the fridge is not that big. Because when your child's vegetable peeler is that cute it begs to be used, especially if the child in question is bored with earning pocket money by keeping my mug topped up with tea. Because it's really easy and orange is a cheerful colour, making carrot halwa seemed like the right thing to do on this miserably grey saturday afternoon. If you have never had it think of rice pudding with carrots instead of rice, or carrots cake without the cake.  Make your kitchen slave peel loads of carrots (anything around the 750g mark, it's not an exact science sort of a recipe), grate as the slave goes along, unless, unlike mine your grater is of the kind that doesn't eat up flesh in sacrifice, in which case the slave can do the grating. While the carrots are being grated bring 1l of milk to a gentle boil. As an aside, it is best not to use the dish which your mother has managed to keep in pristine condition for 30 years before donating it to you, in which you have repeatedly burnt milk products and whose bottom is now covered in a thin layer of black stuff. If you do, on noticing that the milk is sticking yet again it is wise to switch to a more suitable pan which won't taint the sweetie goodness with the taste of burnt milk. Only saying. Add the grated carrots and a handful of raisins if you like them (for extra sweetness) or cardamom pods (we tend to have ours unspiced). Simmer. When most of the milk has evaporated add half a cup of sugar and a tiny knob of butter. This is the bit where you can't just leave it alone anymore, put the heat up slightly and keep stirring until the mixture has dried up. If you find the sweetness too cloying for your taste, serve it with plain yoghurt.
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17.11.07 23:58 |
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