Carrot Halwa is a delicious and mouthwatering Indian Desert. We can make this tasty dish with very few ingredients which are easily available at home. I made this dish in the traditional way with full fat Milk, Ghee and Sugar. You can also make this dish with Khoya (evaporated milk).
Carrot – 500 Gms (Grated in a fine grater – 4 to 4 ½ cups)
Whole Milk – 500 Milliliter
Ghee – 4 to 5 tbsp
Sugar – 1/3 cup
Green Cardoman Powder – ½ tsp
Sliced Cashews and Almonds – 3 tbsp
Rinse and peel the Carrots. Grate them with a hand held grater or in a food processor.
Heat a tbsp of Ghee and cook the Carrots in it for 2 to 3 minutes.
Add the Milk to it. Mix them. Cover with a lid and simmer for 4 to 5 minutes in medium flame. Keep checking in between. Cook till 80 percent of the milk is absorbed by the Carrots and/or evaporates..
Add Sugar. Stir well and continue to simmer in low flame. Do keep stirring in between.
When the Halwa turns thick, add the Cardoman Powder. Continue cooking till the Ghee separates. Add the sliced Cashews and Almonds and mix well.
Transfer to a serving bowl and serve it hot or cold.
Adjust Sugar to suit taste.
You can also use few strands of Saffron.
The Carrots I used were sweet.
Handful of Raisins can also be added.
We can store this Halwa in the refrigerator. It stays well for a week at least. You can just warm the Halwa if required.
And you can serve it with a scoop of Vanilla Ice Cream. It will be very yummy.