Carrot Halwa

Carrot Halwa is a traditional Indian dessert made with fresh and tender carrots, milk, sugar and ghee. It is a popular dessert in North India during festivals like Diwali, Holi etc. So why don’t you try this sweet dessert out for your upcoming Diwali celebration!

Carrot Halwa

Furthermore, I would like to share some of my suggestions for the perfect and delicious carrot halwa. Firstly, try to use a heavy bottomed non-stick pan or iron kadai. So that it would not get burnt and also it makes the job easier.

Secondly, try to buy tender and juicy carrots, so that they are easy to grate. You can also use the food processor to grate the carrots, obviously, the food processor makes this job much faster. Finally, you can store carrot halwa in the refrigerator for 3 to 4 days so that it remains fresh. Just warm the halwa while serving. You can also serve the carrot halwa with vanilla ice cream.

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

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

Prep Time   00:15        Cook Time   00:45        Total Time   01:00                      Ingredients

1. 1/2 kg carrots
2. 500 ml full fat milk
3. 1/2 cup sugar
4. 4 tsp ghee, divided
5. 10 cashews
6. 15 raisins
7. pinch of salt
8. dash of cardamom powder
9. few almonds and pistachios for garnishing          Preparations
10. Firstly, wash, peel and then grate the carrots either by using a food processor or by hand.          How to cook carrot halwa
11. Heat a heavy bottomed non-stick pan with 3 tsp of ghee over low heat.
12. When the ghee melts and heats, add cashews and fry until browned.
13. Then add raisins and fry until puffed.
14. Remove them from the pan and keep it aside for further use.
15. 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.
16. Then add milk and mix well.
17. Let the milk comes to boil. Stir in between so that the milk does not get stick to the bottom.
18. 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.
19. When half of the milk evaporates add sugar and mix well.
20. Once again, cook the carrots for 20 mins over low to medium heat until all the milk evaporates.
21. Add the remaining ghee and stir well.
22. Then add cardamom powder and mix well.
23. Once the mixture becomes thick, add the cashews and raisins and then remove from the heat.
24. While serving, garnish it with chopped almonds and pistachio.
25. Serve carrot halwa hot, warm or you can also serve it cold.         By Santhi Therese    The Indian Claypot https://theindianclaypot.com/

Carrot Halwa

Serves 1
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.