3 Tablespoons Ghee (clarified butter)
1 Tablespoon raisins
3 Cups grated carrots
3 Cups grated apples (Gala, Fuji or Green)
1 Tablespoon fresh lemon juice
½ Cup ricotta cheese
½ Cup almond powder
¾ Cup sugar
½ Cup brown sugar packed or jaggery
½ Cup chopped dates
½ Teaspoon fresh ground cardamom seeds
1 Tablespoon almond slices for decoration (optional)
Method:
Mix lemon juice with grated apples to prevent them from turning brown.
Heat one tablespoon of ghee in a heavy saucepan or non-stick pan on medium heat. Add raisins and fry until they become round. Take them out and transfer to a small plate.
In the same pan, add one tablespoon ghee, grated carrots, and grated apples. Fry on medium low heat until the moisture is evaporated. Add ricotta cheese and almond powder and fry for two minutes. Add sugar, brown sugar, dates and raisins. Fry until mixture appears dry. Mix remaining ghee and cardamom powder, stirring continuously on low heat. When the ghee starts to separate, turn the heat off and transfer the halwa onto a serving plate. Spread the halwa with a spatula. Sprinkle almonds on top. Serve hot or cold.
Makes eight servings.
Stays fresh for a week in the refrigerator.
Variation: Mix 2 cups all purpose flour, 1Tablespoon coarse soji (ravva), 1teaspoon rice flour, 1 Tablespoon oil, ¼ teaspoon salt and 3/4 cup warm water and make a stiff dough. Let it soak for an hour. Make the dough into 8 balls and roll each ball into a 13 ½” X 10 1/2” rectangle. Cut each rectangle into smaller 4 ½” long x 3 ½” wide rectangles. Put 1 full teaspoon of carrot halwa on one end of the 4 ½ x 3½ rectangles.
Brush sides and top with a little water, roll it and close the ends. Repeat with rest of the dough. Heat 2 cups oil in a frying pan on medium low heat and fry the rolls until light brown.
