Carrot Halwa

Carrot Halwa: Carrot Halwa or Gajar Ka Halwa is a sweet dessert pudding associated mainly with the state of Punjab in India & Pakistan. It is made by placing grated carrot in a pot containing a specific amount of water, milk and sugar and then cooking while stirring regularly. It is often served with a garnish of almonds and pistachios. The nuts and other items used are first sautéed in ghee, a South Asian clarified butter.

It is traditionally eaten during all of the festivals in India, mainly on the occasion of Dewali, Holi, Eid al-Fitr and Raksha Bandhan. The Gajar Ka Halwa is served hot during the winter.

Ingredients (serves 4):

• 2 cups shredded carrots
• 2 cups milk
• 3 tbsp unsalted butter
• 1/4 cup sugar
• 1/2 tsp cardamom powder
• 6 chopped roasted cashew nuts, to garnish

Method:

• Roast the cashew nuts.
• Set the roasted cashew nuts aside for the garnish.
• Boil the milk on medium-high heat in a non-stick pan, till the milk is reduced by half.
• Stir often to ensure the milk does not burn in the bottom of the pan.
• Set aside.
• Melt the butter in a frying pan on medium heat.
• Add the shredded carrots.
• Stir-fry for about seven to eight minutes.
• Carrots should be tender and slightly changed in color.
• Add in the milk.
• Cook the carrot until the milk dries, takes about eight to ten minutes.
• Add in the sugar and cardamom powder.
• Stir-fry for another three to four minutes or until the carrot halwa starts to leave the side of frying pan.
• Garnish the carrot halwa with cashew nuts.
• Serve hot or at room temperature.

Tips:

• Carrot Halwa can be refrigerated for up to one week. To serve, warm it in a microwave.
• Cook the carrot halwa a little more and pour on a greased plate. Spread the halwa until it is flat and 3/4 inch thick.After the halwa cools, cut in squares. Garnish with cashew nuts or almonds slivers.

If you have any queries regarding the Carrot Halwa Recipe, please leave a comment