Friday, February 5, 2010

Flourless Carrot Cake

Cardamon Pods Opened And Seeds Stripped Ingredients Measured The Cooking Mixture After Milk Is Added The Finished Carrot Dessert
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Flourless Carrot Cake or Gajar Ka Halva
At our favorite San Francisco Nepalese Restaurant, a "Flourless Carrot Cake" was listed on the dessert menu. It was delicious and not like anything we ever tasted before. Recently we learned that the restaurant became a victim of the economy. With luck, the owner shared the recipe. Who would have thought such a great taste was so simple to prepare.
I began shredding carrots on my box shredder. After finishing the third carrot, I thought there had to be an easier method of shredding one and one-half pounds of carrots. I tried a food mill that had a series of cones. My available choices were either too fine or thin slices. Neither of these choices would work for the recipe requiring coarsely shredded carrots. Finally I put my food processor in service. In just a couple of minutes the carrots were coarsely shredded. That task could have been the most time consuming aspect of the recipe. NOTE *Finely shredded carrots will cook to "mush".
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When you start this recipe, you must not stop the process until the recipe is completed. I reduced the original recipe to yield six servings. The original recipe said to turn out the finished dessert onto a baking sheet. I chose to use ramekins which I served to company as dessert for dinner last evening.
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Ingredients:
1 1/2 pounds carrots, peeled and coarsely shredded
2 cups milk
6 Tablespoons butter ( I used 3 T.) 3/4 cup sugar 1/4 teaspoon ground cinnamon
7 or 8 cardamon pod seeds,chopped
1/4 cup coconut powder
Garnish :
10 cashew nuts, split
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Directions:
Heat a large non-stick pan over medium heat. Place the coarsely shredded carrots in pan and continuously stir until the moisture is evaporated. As you stir, check the pan bottom for liquid content. Add the milk and continue to stir until the milk is evaporated. Add the butter and continue to stir as the mixture will start to stick to the pan. Reduce the heat. When the butter is melted and absorbed quickly add the sugar. The sugar will cause liquid to be extracted. Continue to stir until the liquid is absorbed. When the liquid is absorbed add the coconut powder, cinnamon, and cardamon seeds and stir tblend. Turn out on baking sheet or into ramekins.

3 comments:

Beatrice said...

Hi, Donna -- I would like to try this -- thanks for letting me know about it. What is coconut powder, and where did you get it?

Dine With Donna said...

Bea you posting of March 19, 2010 is absolutely beautiful and a testimonial to the delicious recipe that was shared by my friend Roshan.

Beatrice said...

Thanks, Donna -- I'm so glad you shared the recipe!

B