Carrot Halwah or Barfi

1 lb carrots     454 g
4 Tbsp butter        56 g
8 cardamom pods
1/2 cup sugar      160 g
1/2 cup fat-free half and half     120 ml
silver leaf (optional)
pistachio or almond slivers (optional)

Clean the carrots by cutting off their tops and bottoms, scraping their sides,
and rinsing them under water. Cut the carrots into coins and put them in the
skillet with the butter. Remove the seeds from the cardamom pods, crush them in
a coffee-bean grinder or mortar and pestle, and add them to the skillet. Cover
the skillet and set the heat on medium. Stir the ingredients occasionally over
the next 15 minutes or so until the carrots are cooked through. Turn the heat to
low, remove the lid, and mash the carrots with the hand masher. Mix in the
sugar. Add the half and half, turn the heat back up to medium, and stir the
ingredients constantly for about 3 to 5 minutes (until the cream reduces). If
desired, add silver leaf and pistachio or almond slivers to your carrot halwa.

Serving Size  1/4 of recipe Calories  230 calories Fat Grams  11 grams
Carbohydrate Grams  38 Protein Grams  1 gram


' Susan K. Wehe
http://www.northeastgardenreview.com
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