The Indian Cookbook

CARROT HALVA (CARROT DESSERTS)

 

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4 lbs Carrots

1/2 gal Milk

2 c Sugar

2 c Carnation milk powder

1 c Oil

to taste Nuts

Method:

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Clean and grate the carrots. Heat milk to boiling and add the carrots.

Cook until liquid is almost gone, stirring to prevent sticking and

burning (3 to 4 hours). Add oil and cook more, stirring often, to roast

the carrots well (about 1/2 hour). Add the powdered milk and sugar and

cook until all the liquid is gone and the mass does not stick to the

sides. Add the nuts and raisins and turn off the heat. Pour in a

serving dish and serve warm or cold. Will keep in the refrigerator for

up to 1 week.