Summer & Winter In A Cup

• Carrot Halwa
• Carrot - 2 cups, finely grated
• Sugar - 1 cup
• Milk - 1/4 cup
• Cardamom - 1/2 tsp, finely powdered
• Clarified Butter - 2 tbsp
• Pal Therattippal/Milk Halwa
• Milk -t cups
• Sugar - 1 cup
• For Plating
• Ice Cream - 1/2 scoop
• Cashews and almonds - 3 tbsp, chopped into small pieces, roasted in 1 tsp clarified butter

1. Carrot Halwa
2. Preparation: 15 mins; Cooking: 20 mins
3. 1. Measure the carrots and add to a clean, large bowl.
4. 2. Add milk and sugar; mix using a large flat spoon.
5. 3. Pressure cook for 3 whistles.
6. 4. Heat a large, heavy bottom pan on medium heat.
7. 5. Transfer the cooked carrots to the wok.
8. 6. Stirring continuously using a flat spatula, cook until the moisture is completely absorbed.
9. 7. Add clarified butter/ghee and stir for a minute or two.
10. 8. Add powdered cardamom, stir well, and remove from fire.
11. 9. Keep the halwa warm until served.
12. Pal Therattipal
13. Preparation: 5 mins; Cooking: 45 mins
14. 1. Heat milk in a heavy bottomed pan. Keep stirring to prevent the boiled milk from spilling.
15. 2. Allow the milk to boil until thickens and reduces to 1 cup.
16. 3. Add sugar and stirring continuously, for about 5 minutes allow the sweet to thicken. Keep scarping the sides to prevent it from sticking on to pan sides.
17. 4. Remove from fire and keep warm until served.
18. Serving
19. 1. In short glass, make a bed of pal therattipal first.
20. 2. Add 1 tsp of roasted nuts.
21. 3. Make a layer of carrot halwa, slightly thicker than the pla therattipal layer.
22. 4. Spoon in the ice cream, sprinkle nuts, and garnish with a cherry.

carrot, carrot, sugar, milk, cardamom, butter, pal, milk, sugar, scoop, cashews

Taken from www.epicurious.com/recipes/member/views/summer-winter-in-a-cup-50174669 (may not work)