Carrot Halwa
Ingredients (10)
- carrots500 g
- ghee2 tbsp
- cashew nuts0.25 cup
- raisins0.25 cup
- full-fat milk200 ml
- water200 ml
- sugar500 g
- cardamom powder1 tsp
- salt1 pinch
- lemon juice4
Method
- 1
Wash, peel and grate the carrots.
- 2
Heat the ghee in a heavy-bottomed pan over medium heat.
- 3
Fry the cashew nuts until golden, then add the raisins and fry until they plump up. Remove and set aside.
- 4
Add the grated carrots to the same pan and sauté for 5–7 minutes until the raw smell disappears.
- 5
Pour in the milk and cook for 5 minutes, stirring occasionally.
- 6
Add the water and continue cooking over low to medium heat until the carrots are soft and most of the liquid has evaporated (about 10–15 minutes).
- 7
Stir in the sugar, cardamom powder and a pinch of salt.
- 8
Continue cooking, stirring frequently, until the mixture thickens and the ghee begins to separate from the sides of the pan (about 15–20 minutes).
- 9
Add the fried cashew nuts and raisins and mix well.
- 10
Stir in the lemon juice and cook for another minute.
- 11
Remove from the heat and serve warm.
Notes & variations
For a richer halwa, replace half of the milk with condensed milk or add 100 ml fresh cream. Khoya (mawa) can be added towards the end for a richer flavour, but this version is delicious without it. The pinch of salt enhances the sweetness. Lemon juice prevents the sugar from crystallising and gives the halwa a glossy finish. Serve warm with vanilla ice cream or garnish with chopped pistachios and almonds. Store in the refrigerator for up to 5 days or freeze for up to 3 months.
Nutrition
estimated| Per | 1 serving | 9 servings |
|---|---|---|
| Calories | 322 kcal | 2898 kcal |
| Carbs | 69.2 g | 622.8 g |
| Protein | 2.4 g | 21.6 g |
| Fat | 5.8 g | 52.2 g |
| Fibre | 2.7 g | 24.3 g |