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GAJAR HALWA (CARROT CANDY)

1 pound carrots, grated
1/2 cup sugar
1 can (14 ounces) condensed milk
1 stick margarine
1 teaspoon cardamom, ground
1/2 cup raisins

Boil carrots, sugar, milk, margarine and cardamom about 25 minutes over medium-high heat, stirring frequently, until almost dry.

Add raisins and cook another 5 minutes, stirring constantly. Pack into a 9- by 13-inch (or larger) pan. Cool.

Cut into 1 1/2-inch squares.

From Judy Wilson of Sun City West
The Arizona Republic, Sept. 4, 2004

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CARROT CANDY

1 pound carrots; peeled, cut in 1/2-inch chunks
1/2 cup water
1 cup sugar, plus more for sprinkling
2/3 cup fresh orange juice
1/4 cup fresh lemon juice
2 teaspoons ginger, ground
1/2 teaspoon cinnamon, ground

In a large, heavy-bottomed saucepan, combine carrots and water. Bring to a simmer over low heat; cover and cook slowly until soft, about 30 minutes.

With a potato masher, mash the carrots and any remaining liquid. Stir in 1 cup sugar, orange juice and lemon juice. Return to a simmer over low heat and cook, stirring constantly, until a thick paste forms, 50 to 60 minutes. Stir in ginger and cinnamon. Let stand until cool.

Sprinkle a small cutting board and rolling pin with water. Turn carrot mixture onto the board and roll into a 1/2-inch-thick rectangle. Sprinkle generously with sugar. Let stand, covered with cheesecloth or a towel, for 1 day, until the top feels dry.

Cut into 1-inch-wide strips. Turn and sprinkle the other side of the strips generously with sugar. Turn the strips daily, until the candy is dry, up to 4 days.

Once the strips feel crisp, cut into 1-inch squares. Sprinkle again with sugar. Store in an airtight container for up to 1 month.

Makes about 30 candies
Source: Care2