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Carrot Halwa
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Healthy version of an Indian dish favored by the Jews of India. For more information visit

Serves: 4-6

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Other Vegetarian-Dairy Side Dish

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4-5 large carrots, peeled and washed
¼ Splenda 1/4 cup
½ cup cane sugar (or less as per your taste)
2 tablespoons low fat margarine
1 cup low fat milk
10 almonds, soaked in water, peeled and sliced
20 pistachios, soaked in lukewarm water, peeled and sliced
20 yellow raisins, washed in lukewarm water and dried on a tissue.
10-12 cardamoms, peeled and crushed to a powder


  1. Heat a non-stick wok over medium heat.
  2. Add 2 tablespoons of low fat margarine. When melted, add grated carrots and stir a few times.
  3. Add low fat milk, mix well, cover and let the carrots cook for about 10 minutes.
  4. When the mixture in the wok is a bit dry, add Splenda and stir, then add sugar and stir a few times.
  5. Add cardamom powder, sliced almonds and half of the sliced pistachios. Mix well.
  6. Halwa must become dry and must not stick to the wok. Let the halwa cool a little and stir a few times.
  7. Transfer the carrot halwa to a special flat dish. Make it even and giving it the shape of the dish.
  8. Garnish with the remaining pistachios and let it cool to room temperature.

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