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 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
