MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Blender Shortcut Carrot Halwa
Categories: Desserts, Indian
     Yield: 1 Batch

     2 lb Carrots (1 kg); grated
     1 c  All-purpose flour
   1/2 c  Oil
   1/4 c  Butter
     1 c  Raisins
     1 c  Brown sugar
    13 oz Can evaporated milk
     1 ts Ground cardamom;
          - or more to taste

 Start by thoroughly washing the carrots. Peel them if preferred and
 cut them into smaller chunks. Place these pieces into a suitable
 pot. Add raisins and one glass of water. This step will ensure the
 carrots soften properly during cooking.

 Put the pot on the stove over medium heat. Allow the carrots to cook
 until they are soft, which typically takes about 30 minutes. Ensure
 they are tender enough to blend smoothly in the next steps.

 Once the carrots are fully cooked and soft, transfer them and the
 liquid to a blender. Blend the carrots until they achieve a smooth,
 uniform puree without any lumps. This consistency is crucial for
 the perfect texture of your halwa.

 In a separate pan, toast the all-purpose flour. Heat the pan over
 medium heat and add the flour, stirring constantly to prevent
 burning. Continue toasting until the flour turns a light golden brown
 and emits a slightly nutty aroma.

 As soon as the flour is toasted, add the liquid oil to the pan. It
 should sizzle upon contact. Quickly start stirring to integrate the
 flour with the oil. Continue to mix vigorously to eliminate any
 clumps, achieving a smooth mixture.  Add butter, melt, and stir in.

 In the blender with the carrot puree, add the sugar, and cardamom
 powder. Blend these ingredients together until they are well
 combined and the mixture is smooth.

 Pour the carrot mixture and evaporated milk into the pan with the
 toasted flour mixture. Stir vigorously to combine all the
 ingredients thoroughly. This is crucial to prevent any part of the
 mixture from sticking to the bottom and ensure everything is evenly
 mixed.

 Continue to cook the mixture over medium heat, stirring constantly.
 The halwa should start to thicken and come together, pulling away
 from the sides of the pan as you stir.

 Keep stirring until the halwa forms a thick, smooth paste that can be
 easily scooped without sticking to the pan. This indicates that it is
 ready to be removed from the heat.

 Transfer the hot halwa to a serving dish. Spread it out evenly with a
 spatula or the back of a spoon, smoothing the top.

 While the halwa is still warm, garnish it with nuts, dried fruits, or
 saffron threads for extra flavor and a decorative touch.

 Allow the halwa to cool down at room temperature. As it cools, it
 will firm up slightly, making it easier to slice.

 Once cooled, cut the halwa into slices or squares. Serve and enjoy
 your delicious, aromatic carrot halwa as a dessert or a sweet snack.

 Adapted by Ben Collver from a recipe by Mona Rad

 Recipe FROM: <https://amazespice.com/257-carrot-halwa-recipe/>

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