Carrot Halwa

Looking for a delicious and traditional Indian dessert to celebrate your next Diwali or Holi festival? Look no further than carrot halwa! Made with fresh, tender carrots, milk, sugar, and ghee, this sweet and creamy dessert is a popular treat in North India during festival season.

For the perfect carrot halwa, try using a heavy-bottomed non-stick pan or iron kadai to avoid burning and make the cooking process easier. Use tender and juicy carrots for easier grating, and consider using a food processor to speed up the process.

After preparing the carrot halwa, you can store it in the refrigerator for 3-4 days and simply warm it up before serving. For an extra special touch, consider serving it with a scoop of vanilla ice cream for a delicious and indulgent treat.

So why wait? Try out this delicious and classic dessert and celebrate your next festival in style! Don't forget to share your thoughts and suggestions in the comments below. Happy cooking!

You may also like my other halwa recipes such as Pumpkin Halwa, Beetroot Halwa and Custard Halwa.

Carrot Halwa  2018-08-05 03:02:25

Carrot Halwa

Serves 4
Prep Time: 00:15
Cook Time: 00:45
Total Time: 01:00

Ingredients

• 1/2 kg carrots
• 500 ml full fat milk
• 1/2 cup sugar
• 4 tsp, divided ghee
• 10 cashews
• 15 raisins
• pinch salt
• dash cardamom powder
• few almonds
• few pistachios

Instructions

• Wash, peel and grate the carrots either by using a food processor or by hand.
• Heat a heavy bottomed non-stick pan with 3 tsp of ghee over low heat.
• When the ghee melts and heats, add cashews and fry until browned.
• Then add raisins and fry until puffed.
• Remove them from the pan and keep it aside for further use.
• Now add the grated carrots and salt to the same pan and saute or cook for 2 to 3 mins until they turn into soft.
• Then add milk and mix well.
• Let the milk comes to boil. Stir in between so that the milk does not get stick to the bottom.
• Cover and cook for 10 mins over low heat and then increase the heat to medium and cook until the milk reduces to half in quantity.
• When half of the milk evaporates add sugar and mix well.
• Once again, cook the carrots for 20 mins over low to medium heat until all the milk evaporates.
• Add the remaining ghee and stir well.
• Then add cardamom powder and mix well.
• Once the mixture becomes thick, add the cashews and raisins and then remove from the heat.
• While serving, garnish it with chopped almonds and pistachio.
• Serve carrot halwa hot, warm or you can also serve it cold.

By Santhi Therese
The Indian Claypot

Firstly, wash, peel the carrots.

Then grate the carrots either by using a food processor or by hand.

Heat a heavy bottomed non-stick pan with 3 tsp of ghee over low heat.
When the ghee melts and heats, add cashews and fry until browned.

Then add raisins and fry until puffed.

Now add the grated carrots and

salt to the same pan and saute or cook for 2 to 3 mins until they turn into soft.

Then add milk and mix well. Stir in between so that the milk does not get stick to the bottom.

Let the milk comes to boil. Cover and cook for 10 mins over low heat and
then increase the heat to medium and cook until the milk reduces to half in quantity.

When half of the milk evaporates add sugar and mix well.

Once again, cook the carrots for 20 mins over low to medium heat until all the milk
evaporates. Add the remaining ghee and stir well.

Then add cardamom powder and mix well.

Once the mixture becomes thick, add the cashews and raisins and
then remove from the heat.