2 packets of long carrots - peeled, washed and shredded
2 cups water
2 cups sugar
3 cups milk
1.1 cup cream
4-6 ilaichees
desiccated coconut - 1 tbsp for garnishing
crushed pistachio - 1 tbsp
method
in a deep cooking pan, boil shredded carrots for .5 hr. add in ilaichees and sugar. cook for another 15 min. add in milk and cream., cook on high for .5 hr. lid while turning the stove on low heat. every 5 minutes, stir the carrot helva. it should begin turning shrunk in texture and darker in color. cook for the final 20 minutes. turn off the stove when carrot helva is done.
in a pyrex dish, remove helva carefully and evenly. garnish with desiccated coconut and pistachios.
Hmmm I can almost taste it!!! My mother in law in Pakistan uses this white stuff she gets from mithai store, i think its some kind of kurded milk and its doughy in texture i forgot the name, but when you taste it, it taste like barfi, without the sugar - it some type of malai and she uses that when she make carrot halwa. Do you know what its called and where i can buy it in UK?
