My Mom’s Recipes and More:Israeli first Food and Cooking Blog!
Hi,I made this today, but with more of shortbread crust (no egg; powdered sugar; pressed into pan, no rolling). Also, added golden raisins and dried cranberries (not a lot) toward the end on stovetop. As lemon juice/vanilla was not necessary for the crust, I added lemon juice (with some rind) to the carrots near the end so it had a chance to dry up, and a bit of vanilla at the end. All in all, reminds me a bit of an Indian-style halva. I think it would be fine served up in dishes like a pudding and to skip the crust altogether.Thank you for such a novel, delicious (and inexpensive!) dessert.
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