Roasted Carrot-Jaggery Halwa- By Chef Surjan Singh Jolly
Roasted Carrot-Jaggery Halwa. Ingredients: 2 Tbsp canola oil 0.5 kg baby carrots, trimmed 250 mL milk 100 g jaggery 20 g almond flakes Instructions: 1. In pre-heated oven (200 °C), put carrots on tray and drizzle with canola oil. 2....
cityairnews
Aug 12, 2015 12:30
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Roasted Carrot-Jaggery Halwa.
Ingredients:
2 Tbsp canola oil
0.5 kg baby carrots, trimmed
250 mL milk
100 g jaggery
20 g almond flakes
Instructions:
1. In pre-heated oven (200 °C), put carrots on tray and drizzle with canola oil.
2. Bake for 25-30 minutes, turning carrots constantly so they do not burn or over char.
3. Once done, remove tray from oven and let carrots cool. Blitz them coarsely and further cook with milk until mixture reduces to thick, slushy texture. Add jaggery and further stir until mixture evenly blends together.
4. Add almond flakes and serve either hot or cold.
Serving size: 4
Nutritional Analysis per Serving:
|
Nutrients |
Amount |
|
Calories |
275 Kcal |
|
Proteins |
4.3 gm |
|
Fat |
10.7 gm |
|
Carbohydrates |
40.4 gm |
|
Fiber |
1.8 gm |
|
Sodium |
0.07 gm |
|
Sugar |
9.21 gm |
|
Saturated fat |
12.2 gm |
(The Author is the Executive Chef at JW Marriott, Bengaluru.)
Date:
Wednesday, August 12, 2015
