An easy Indian dessert recipe that tastes delicious is invaluable to any cook. Whether you are entertaining guests or just want something special for your family, you can always use a dessert recipe that is simple to prepare. Carrot halwa, a dessert that is popular in both North and South India, uses the naturally sweet taste of carrots. Tapioca Kool, a dessert popular among Tamil people in Sri Lanka, is like a pudding and is a delicious blend of coconut milk and cardamom.

Carrot (Gajar) Halwa
4 servings

Ingredients
1 lb carrots
2 tsp ghee
1 cup half and half 
1/3 cup sugar
¼ tsp ground cardamom
1 ½ tbsp chopped cashews
1 ½ tbsp raisins

Time Saver: Make sure to cover the pan while cooking. This speeds the cooking time.

Instructions:
Peel carrots and trim off tops. Use a food processor or blender to finely grate the carrots. Heat 1 ½ tsp of ghee in a large pan over medium heat. When the ghee has melted, add the grated carrots. Sauté for about 5 minutes and then add half and half, sugar, and cardamom into pan and mix. Increase stove to medium high heat and cover pan, stirring occasionally. Meanwhile, heat another small pan over medium heat. Add ½ tsp ghee, cashews, and raisins. Roast for a few minutes, until cashews are golden brown. When carrots are very soft and half and half has absorbed (about 20 minutes), add cashews and raisins. Mix and serve.



Tapioca Kool (Tapioca Pudding)
4 servings

Ingredients:
3 tablespoon instant tapioca
½ cup coconut milk
1½ cup milk (whole or 2% reduced fat work best)
1/3 cup sugar
¼ teaspoon cardamom
1 pinch salt
1 mango, peeled and chopped into bite size pieces
3 tablespoons sliced almonds

Instructions:
Combine tapioca, coconut milk, milk, sugar, cardamom and salt in a pot and set aside for 5 minutes. Put pot over medium heat and stir constantly until mixture comes to a boil, about 10 minutes. Remove pot from heat and cool for 15 minutes so mixture will thicken.
Stir one more time, and then either chill or serve immediately. When serving, pour into dessert bowls and garnish with mango and sliced almonds. 


Copyright © 2006 Rajni Hatti. All rights reserved.



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