Name: Carrot Halwa
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: ½ kg Carrots ((grated)); 2 cups Milk; ½ cup Sugar ((Adjust as per preference)); ¼ teaspoon Elaichi Powder; 1 tablespoon khus Khus; 20 Raisins; 10 Cashew Nuts ((halved)); 1 teaspoon Pistachios ((powdered (optional))); 2 tablespoons Ghee

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Carrot Halwa

Carrot halwa is so popular in our country that it can rightly be called a National Dessert. Every winter this becomes a part of our daily menu, and is prepared in large amount to last many days. Sure enough, the next batch gets ready just as the first one is about to end. Juicy, ripe, red and sweet carrots are used to get the best taste and flavour. The basic recipe can be easily adjusted to suit the preference , availability of ingredients etc. Depending on the occasion it is being prepared for, a number of dry fruits, condensed milk and khoya is added to up the rich taste.

Course Sweet

Cuisine Indian

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 4 servings

Calories 324 kcal

Author Anju Bhagnari

Ingredients

½ kg Carrots (grated)
2 cups Milk
½ cup Sugar (Adjust as per preference)
¼ teaspoon Elaichi Powder
1 tablespoon khus Khus
20 Raisins
10 Cashew Nuts (halved)
1 teaspoon Pistachios (powdered (optional))
2 tablespoons Ghee

Instructions

Place a thick bottom pan on low heat.
Add the ghee and let it warm up a bit.
Put in the grated carrots and stir-fry for a few minutes.
Cover and let cook for about 10 minutes so that they get cooked and change color bit by bit.
Stir in between to avoid sticking to the pan.
Toss in the khus khus and the elaichi powder in half way.
When the carrots look well fried with considerable darkening in color, add the milk.
Let it simmer till it evaporates completely.
Stir once in a while.
Put in the sugar and let it dissolve and caramelize a little.
It will leave moisture so stir fry till the mixture starts drying up.
Add the raisins and cashew nuts.
Cover and cook for a few minutes till they soften up.
Cook till the halwa dries up and looks done.
Garnish with powdered pistas.
Serve either hot or chilled.
The recipe can be doubled to get a bigger batch.