An Indian supper
February 14, 2010
I was heading off to a birthday party in west London last night. Rather rashly, I offered to contribute a pudding to the Indian-themed meal, and after a glance through a cookery book called simply Indian Cookery by Dharamjit Singh (one of my mum’s 1970s staple recipe books, which has been passed on to me), I decided on what I thought was a very straightforward dish – gajjar karrah, or carrot halva.
The list of ingredients was short and basic, and the method simple, so off I set, cooking vast amounts of grated carrot in several pints of milk. Boil until reduced to a quarter of the original volume, Dharamjit instructed.
What he didn’t tell me was that to reduce that amount of liquid would take about three hours! A fact I didn’t realise until an hour and a half into the boiling, when the milk had reduced by barely half. Oh well, I didn’t have anything else to do with my Saturday afternoon.
Luckily, I’d started early enough to finish the halva in time to catch my train – and the guests at the party thought it tasted very authentic. Phew…