Helawat Al Jazr Iraqi Sweet Carrots Food

HELAWAT AL JAZR - IRAQI SWEET CARROTS

Steps:

• Gently bring to a simmer the carrots with the sugar, milk, cardamom, and lemon peel for about 15 minutes, until the carrots are tender.
• Pour into a sieve, pressing firmly on the carrots to remove all the liquid. Reserve the liquid.
• Melt the butter in a saucepan and stir in the flour. Add the carrots, stirring to coat with the flour mixture, and toss for 3 or 4 minutes.
• Pour the cooking liquid over the carrots, mix well, and cook for about 5 minutes, stirring occasionally.
• Remove cardamom pods and pour into individual serving dishes and garnish with nuts and raisins.

GAJJAR KA HALWA (CARROT HALWA)

Steps:

• In a large pan, bring the milk to a boil. Add the grated carrots to the pan and return the mixture to a boil.
• Add the cardamom pods and bay leaf to the pan. Lower the heat to prevent the milk from burning and continue to simmer the milk, stirring at regular intervals to prevent it from catching on the base of the pan.
• After approximately 2 hours, when all the milk has been absorbed, add the ghee or butter and the sugar. Continue to stir for a further 20 minutes until the sugar has dissolved and the carrot paste is moist but with no excess liquid let in the pan.
• Serve the carrot halwa while still warm. I prefer to bring a large serving bowl to the table, and encourage everyone to help themselves, taking as little or as much as their personal sweet tooth dictates! Alongside the halwa, serve bowls of almond or pistachio slivers, to scatter over the halwa, and thick whipped cream, to dollop on the side.