|Quick Glazed Carrot Halwa (Gajar Halwa)|
3 sticks (3/4 pound) sweet butter
Melt 1 stick (8 tbsp.) of the butter in a skillet. Add the ricotta and dry milk, mix it in, and cook over medium-high heat to a thick paste (about 15 minutes), stirring constantly. Transfer the mixture to a small plate and set aside.
Wipe the skillet clean and add 2 tbsp. of the butter along with the almonds. Cook over medium-high heat until the almonds turn light golden (about 2 minutes), turning and tossing constantly. Drain the almonds on paper towels and set aside for garnish. Add the pistachios to the same skillet and cook until they become crisp (about 1 minute). Drain the pistachios on paper towels and set aside separately.
Wipe the skillet clean and add 1 stick (8 tbsp.) butter and place over medium-high heat. When the butter melts, add carrots and stir-fry until they are will coated with butter. Reduce heat to medium or medium- low, cover, and cook for 8 minutes or until the carrots are cooked but not mushy. Add sugar and cardamom and cook until the carrots are glazed (about 5 minutes), stirring constantly.
Blend in the milk-cheese paste and continue cooking and adding the remaining 6 tbsp. of butter in small portions, until the halwa looks thick and glazed (12 – 15 minutes). Turn off the heat and stir in the pistachios. The halwa can be made ahead and kept refrigerated for up to 1 week.
To serve: Heat the halwa and put on an attractive serving dish and pat it down with a metal spatula. Garnish the halwa with almonds. The halwa has the consistency of a thick, moist pudding. Therefore, serve scooped into individual dessert plates with a spoon.
From CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING (Julie Sahni; William Morrow and Co., N. Y., 1985)