Carrot halwa with semolina

Ingredients

  • 8 green cardamom pods
  • 60 cl of whole milk
  • 6 pistils of saffron
  • 1 dose of yellow coloring
  • 200g caster sugar
  • 150 g grated carrots
  • 50 g ghee (clarified butter)
  • 230 g of fine semolina
  • 2 tablespoon(s) flaked almonds
  • 2 tablespoon(s) crushed pistachios

Preparation

  1. In a mortar, crush the cardamom seeds. In a saucepan, pour the milk, saffron, coloring, cardamom, sugar and carrots, then bring to the boil, reduce the heat and cook for 20 minutes over low heat.

  2. In a second saucepan, heat the ghee, then pour in the semolina and cook for 3 to 4 minutes, stirring constantly. Pour the carrot milk over the semolina and continue cooking, stirring constantly, until the dough comes away from the sides of the pan.

  3. Line a square dish with baking paper, then pour the mixture into it and spread it out using a spatula. Cover with dried fruit and leave to set for 2 hours at room temperature.

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