Carrot Halwa Blondie Bars Food

"BLONDIE" BARS WITH PEANUT BUTTER FILLED DELIGHTFULLS

Steps:

• PREHEAT oven to 350°F. Grease 13 x 9-inch baking pan. COMBINE flour, baking powder and salt in small bowl. Beat brown sugar and butter in large bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in DelightFulls morsels. Spread into prepared pan. BAKE for 25 minutes or until top is golden brown. Cool completely in pan on wire rack. Cut into bars. Store in an airtight container. Variation: Substitute NESTLÉ® TOLL HOUSE® DelightFulls™ Caramel Filled Morsels for the Peanut Butter Filled Morsels.

CARROT HALWA BLONDIE BARS

Steps:

• Preheat the oven to 350 degrees F. Grease an 11-by-15-inch baking tray with nonstick cooking spray.
• Sift together the flour and baking powder in a large mixing bowl. Combine the carrots, raisins, sugar and condensed milk in a heatproof or glass bowl. Rinse out the condensed milk stuck to the sides of the can using the whole milk, and then add both to the carrots and mix well. Microwave the carrots until soft and have lost their raw texture and taste, 5 to 8 minutes. Stir in the melted butter, nutmeg and cardamom until well combined. (I prefer to add the spices after the carrots are cooked to ensure that the essential oils in the spices do not dissipate.)
• Pour the carrot mixture into the center of bowl with the flour. Fold in the carrots gently, working from the sides in towards the center, taking care not to over-mix (this can cause the gluten to bind together, resulting in a tough and leathery texture).
• Spread evenly onto the baking tray and sprinkle with the almonds. Bake until the top is golden brown, 20 to 25 minutes. Allow to cool before cutting into squares and serving.

GAJAR KA HALWA

Steps:

• Bring the milk to boil in a large, heavy-bottomed pot over medium-high heat, stirring often to keep the milk from burning. Reduce the heat enough to keep the milk in a low boil, and cook, stirring frequently, until the milk is reduced to about 1 1/2 to 2 cups, about 20 minutes.
• Heat 1 tablespoon ghee in a large heavy skillet over medium-high heat. Add the nuts and cook, stirring, until golden and crunchy, about 2 minutes; remove to a paper towel and set aside.
• In the same skillet, add the carrots and cook over medium heat, stirring, until the carrots soften and dry up a little, about 15 minutes. If the carrots start sticking, add 1 tablespoon ghee.
• Add the reduced milk and cardamom if using and increase the heat to medium-high. Mix well and bring to a boil. Reduce the heat a touch to maintain a heavy simmer, stirring regularly, until the milk is completely absorbed by the carrots, about 30 minutes.
• Add the sugar and cook, stirring regularly, until thickened, 10 to 12 minutes. Taste and add more sugar if needed. Remove and discard the cardamom seeds if desired.
• If serving right away, add 3 tablespoons of ghee and cook, stirring, until the halwa starts pulling away from the side of the pan and is a little caramelized, about 10 minutes. Garnish with nuts before serving.
• Ideally, you should make the halwa earlier in the day or the day before. Just before serving, heat some ghee in a wok or large skillet (in India they would do it in a kadhai), add some of the halwa (just as much as you want to eat) and cook, stirring, until somewhat caramelized and a little crunchy. Garnish with the nuts and serve.

CARROT HALWA

Steps:

• Grate the carrots with the fine blade of your food processor or with a box grater.
• Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
• Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
• Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
• Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.