11 February 2009

Revisiting the old: Carrot Halva

Carrots are a goldmine of nutrients. No other vegetable or fruit contains as much carotene as carrots, which the body converts to vitamin A. This is a truly versatile vegetable and an excellent source of vitamins B and C as well as calcium pectate, an extraordinary pectin fibre that has been found to have cholesterol-lowering properties. The carrot is an herbaceous plant containing about 87% water, rich in mineral salts and vitamins (B,C,D,E). Raw carrots are an excellent source of vitamin A and potassium; they contain vitamin C, vitamin B6, thiamine, folic acid, and magnesium. Cooked carrots are an excellent source of vitamin A, a good source of potassium, and contain vitamin B6, copper, folic acid, and magnesium. The high level of beta-carotene is very important and gives carrots their distinctive orange colour. Carrots also contain, in smaller amounts, essential oils, carbohydrates and nitrogenous composites. They are well-known for their sweetening, antianaemic, healing, diuretic, remineralizing and sedative properties. (More info here.)
Before the last red carrots of the season vanished from the markets, we relished some (more!) carrot halva - probably the last of the year. I make this delicious halva as many times as I can over the few months when I can grab these red, juicy carrots. Check out the recipe here and enjoy the halva!

3 comments:

sra said...

I'm making it tomorrow!

Kitchen Flavours said...

I too posted a carrot halwa recipe somedays back....With all those nuts your look yummy...

Janaki Gopikrishna said...

I also will get the carrots from the market soon and make this carrot halwa. i have read too much about this halwa in many related and follower blogs now.