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Author Notes: Winter in New Delhi means usually heralds the advent of warm comfort foods like Jalebi, Coal grilled sweet potatoes & decadent Gajar (Carrot) Halwa, none of which may be defined as soft & melt in your mouth, These are foods to be masticated well to savor every bit of flavor before they go down the hatch.
The flip side of Gajar halwa is that it isn't something that you multitask with, No leisurely stroll with a cuppa joe in one hand & a sticky brownie like treat in the other while window shopping!
I created this variation of the brownie for my fusion food blog http://iyer-n-chef.blogspot.com sometime last year. Since then its been a favorite snack to whip up at home on short notice. - Panfusine —Panfusine
Food52 Review: These bars are great on many levels. The finished product is a beautiful pale orange color that you don't see often in desserts and is very eye catching. The flavor is perfectly sweet - sweet enough to be dessert, but not overly sweet - and the spices are just right. Also, the texture is rich and dense, making them feel very indulgent. If you grate your carrots on the fine side of your box grater, they melt away into the batter when baking. Overall, this is a wonderful and unique recipe that I plan to make again and again. —vvvanessa
Makes 24 pieces
- 2 cups shredded carrots
- 1 can condensed milk
- 1/2 cup whole milk
- 5 tablespoons sugar
- 2 cups All purpose flour
- 3 teaspoons double acting baking powder (leveled)
- 8 tablespoons unsalted butter, melted
- 1/2 cup raisins
- 1/2 cup slivered almonds
- 5-7 pods cardamom seeds, crushed
- 1/8 teaspoon nutmeg, powdered
- Preheat oven to 350 F.
- Sieve together the flour & baking powder in a large mixing bowl. Set aside.
- Combine shredded carrots, condensed milk, sugar and raisins in an oven proof bowl. (rinse out the condensed milk sticking to the sides of the can with the whole milk and add to the carrots)
- Mix well & microwave for 5-8 minutes till the carrots are soft & have lost their raw taste.
- Add melted butter and ground spices & combine well. ( 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 centre of the mixing bowl containing the flour. Fold in gently from the sides towards the centre. Take care not to over mix as this can cause the gluten to bind together, resulting in a tough & leathery texture.
- Spread evenly onto baking tray and sprinkle with slivered almonds. Bake for ~ 20-25 minutes till the top is golden brown.
- Allow to cool, cut into squares & serve. These bars freeze well & will keep for up to a month in the freezer.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Mash-Up Recipe
- This recipe was entered in the contest for Your Best Edible Gift
- This recipe was entered in the contest for Your Best Picnic Dish
- This recipe was entered in the contest for Your Best Carrot Recipe
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