In India, Halwas are prepared in various typesand carrot halwa being one of them. Though taste wise carrot halwa made from red / orange carrot doesn't make much difference, but the ones made from
red are more appealing to the eyes :).A good thing about this dessert is that you can indulge them without feeling much guilty as amount of ghee and sugar used is less in comparison to other desserts.
red are more appealing to the eyes :).A good thing about this dessert is that you can indulge them without feeling much guilty as amount of ghee and sugar used is less in comparison to other desserts.
Ingredients :
Fresh Carrot - 1 kg
Milk - approx 1 litre ( you can use full fat milk for richness )
Sugar - 1 -1 1/2 cups
Ghee -3-4 tbsp ( can add or reduce this quantity)
Cardamom - 5-6
Cashew nuts,almonds & raisins - as much as you like
Method :
- Wash,peel the skin and grate carrot using food processor or by hand grater.
- Add about 1 tbsp of ghee in a wide thick pan or kadai. Roast nuts.When they are golden brown in color,remove and keep aside.
- To the same pan add grated carrot and saute for abt 5 mins.Carrot will turn slightly pale in color..
- Now add milk and cook uncovered on medium flame.Let the carrot cook in milk .Stir once in a while.Continue the process till the carrot drinks almost all milk. This will take almost 30-40 mins.
- When the mixture is almost dry ,add sugar and mix well. You can observe that carrot mixture again liquefies and changes in color.
- Stir at regular intervals and cook till sugar dries up and mixture turns thick .This may take about 10 mins.
- Now add remaining ghee .You will observe that the halwa will get a nice glaze after the addition of ghee.
- Add cardamom powder, roasted dry fruits and mix well.Continue to cook till the carrot halwa acquires desired consistency (i-e) the halwa when turned forms a single mass .
- Switch off the flame and serve hot /at room temp or chilled .Remains fresh for about a week if refrigerated in a container.