Thursday, November 13, 2008

Carrot Halvah

Yikes! It's been a little while since I've shared anything with you, hasn't it?

I had a number of things I wanted to write about but (and this is going to sound so lame) all my photos were stinky. The dishes I'm thinking of were not exactly photogenic and on top of that, the lighting was horrible. Really. We've had lots of dark skies and rainy days lately and none of my photos were remotely appetizing. I so want one of these in my kitchen for the cloudy days but I can't exactly call it a necessity.

Anyway--the sun came out again today just in time for me to show you one of the most brilliantly exotic dishes I know: carrot halvah. It's not halvah in the Israeli sesame seed sense, but a dense, sweet, highly flavored delight which makes a perfect ending to an Indian meal with a cup of spicy chai. Also, it's not bad for breakfast.

Long, gentle cooking is the key here so while it's not a complex recipe, do make sure you can pay attention as it's cooking. You will be rewarded with a sweet, buttery delight absolutely bursting with the flavor of freshly crushed cardamom.

If you ignore all the sugar and ghee, and focus on the many benefits of carrots, you can really feel good about this one. The recipe is here. Enjoy!

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