Name: Carrot Halwa Muffins recipe by Niv Mani ( Panfusine ) at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 12
Ingredients: 2 cups All purpose flour; 3 teaspoons baking powder; 1 teaspoon powdered cardamom; 1/4 teaspoon powdered nutmeg; 1 can condensed milk; 2 cups grated (not shredded) carrots; 1 cup Whole milk; 5-6 tablespoons sugar; 8 tablespoons unsalted butter; 1/2 - 2/3 cups sliced almonds

ABOUT Carrot Halwa Muffins RECIPE

My blogging USP has been borderline giving the finger to geographical definitions of food, irreverent to some, intriguing and quirky to others, delicious to everyone who tries it. This recipe is Indian, or American, depending on how you perceive it, but its pedigree arises from one of my favorite creations, the Carrot Halwa Blondie bar.

Ingredients Serving: 12

2 cups All purpose flour
3 teaspoons baking powder
1 teaspoon powdered cardamom
1/4 teaspoon powdered nutmeg
1 can condensed milk
2 cups grated (not shredded) carrots
1 cup Whole milk
5-6 tablespoons sugar
8 tablespoons unsalted butter
1/2 - 2/3 cups sliced almonds

Instructions

Sift the All purpose flour, baking powder, cardamom and nutmeg together.
Combine the grated carrots, condensed milk, whole milk and the sugar in a heat proof bowl and microwave for about 8 minutes (stirring the mix thoroughly at 2 minute intervals) until the carrots are parcooked. Add the butter.
Let the butter melt into the mix and allow it to cool completely in an ice bath.
Fold in the dry mix into the wet, stopping at intervals to ensure that there are no lumps of flour.
Preheat oven to 180 degree centigrade.
Line a muffin pan with baking cups and ladle out the batter. Top the batter with sliced almonds and bake for 30 minutes until a skewer inserted into the center of a muffin comes out clean. Serve warm with a cup of Masala chai.

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