Culinary Adventures with Camilla

I love the Fantastical Food Fight coordinated by Sarah of  Fantastical Sharing of Recipes .  This month, we were given the challenge of making a recipe inspired by carrot cake. So. Many. Possibilities. I have made many a carrot cake: D made a Spicy Carrot Cake one Easter; Morotskaka is a Swedish carrot cake; I even folded petals in a Marigold Carrot Cake . But I really wanted to do something different. I toyed with a savory carrot cake with turmeric and a feta cheese "frosting," but I'll save that for another time. In the end, I opted to make an unusual Indian dessert that's made with grated carrots, milk, nuts, and spices. But, first, here's the rest of the crew's offerings... An InLinkz Link-up Gajar Ka Halwa (Carrot Pudding) This isn't wholly traditional as I used what we had. I wanted to use rainbow carrots - I had orange, yellow, and purple ones - but D insisted that we use only the orange ones for this. And since he ...

This is my third month participating in Taste and Create and I was assigned to Sara's Tasty Buds . There were so many recipes that I wanted to try, but I had my heart set on one of her halwas. She has a cornflour halwa , a wheat flour halwa , and even a lentil halwa ! But I decided to make her Beetroot Halwa because I already had some leftover roasted beets in my fridge...and I've never heard of a halwa made with beets before. We did make a carrot halwa once that was delicious and easy! My only stumbling point was 'khoa.' I had no idea what that was, but one site suggested it was similar to ricotta, so I went with that. Also, I subbed almond paste for her cashew paste and butter for ghee. I know, I know, purists are rolling their eyes, thinking that I should have gone to the store. But it was the end of a long and trying week. I was going for easy. And it turned out great. 1 cup shredded beets 1/2 cup organic granulated sugar 1/2 cup ricotta cheese 2 Tablesp...