Text 1335, 77 rader
Skriven 2006-05-12 09:16:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: MILKING 660
===================
 GJ> I have been asking around, but as far as I can ascertain,
 GJ> lacto-intolerance doesn't seem to occur among Occidentals.

Pretty common among Mediterraneans, especially those of
goat- and sheep-herding origins (bovine milk is the worst
lactose offender). Funny thing is that I like so many
lactoseful products: is it a long-standing secret self-harming
urge?

 GJ> Referring to another submission of yours, snake gourds are different
 GJ> from snake beans, which are sometimes called:

You can still have the snake beans AND the snake gourds.

Quick Glazed Carrot Halwa (Gajar Halwa)
cat: dessert,e airy
serves: 12 to 16

3/4 lb sweet butter
3/4 c whole milk ricotta cheese
3/4 c nonfat dry milk powder
1/2 c blanched slivered almonds
2 Tb chopped pistachios
6 c packed shredded or grated carrots (2 1/3 lb)
9 Tb sugar
1 1/2 ts ground cardamom

The art of making halwa with nuts was introduced in India
during the Moghul period by the traders from the Middle
East and Asia Minor. It is the Indian cooks, however, who
are credited with making halwa by using vegetables such
as carrots, pumpkin, zucchini, snake squash, winter melon,
potatoes, and yams. This glazed carrot halwa, a specialty
of the Sikhs of Punjab, is the most popular halwa in India
and is enjoyed as a dessert as well as a sweet.

Traditionally it is made with milk fudge (khoya), but I
substitute ricotta cheese combine with dry milk and butter,
which is quicker and produces just as good a result.

Melt 1 stick of the butter in a skillet. Mix in the ricotta
and dry milk and cook over med-high heat to a thick paste,
about 15 min, stirring constantly. Transfer the mixture to a
small plate and set aside.

Wipe the skillet clean and add 2 T butter along with the
almonds. Cook over med-high heat until the almonds color,
about 2 min, turning and tossing constantly. Drain on
paper towels and set aside for garnish. Add the pistachios
to the same skillet and cook until they become crisp, about
1 min. Drain the pistachios on paper towels and set aside
separately.

Wipe the skillet clean and add 1 stick butter and melt over
med-high heat. Add carrots and stir-fry until they are coated
with butter. Reduce heat to med-low, cover, and cook 8 min
or until the carrots are cooked but not mushy. Add sugar and
cardamom and cook until the carrots are glazed, about 5 min,
stirring constantly.

Blend in the ricotta paste and continue cooking and adding
the remaining butter in small portions, until the halwa
looks thick and glazed, 12-15 min. 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.

From CLASSIC INDIAN VEGETARIAN AND GRAIN COOKING (Julie Sahni;
William Morrow and Co., N. Y., 1985)

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