Carrot Halwa is a sweet pudding dish mostly popular in the Northern India. Over years its popularity has increased and it is now-a-days made all over India. This is a quick and easy version of making carrot halwa. Carrot is called ‘Gajar’ in Hindi. As you all are aware of the nutritional benefits of carrots, this is a great way of getting children to eat carrots. In this recipe, you can substitute milk and sugar with condensed milk. Mostly I use condensed milk to make it the quick way. It is delicious served both hot and cold.
Ingredients
- 8-9 medium tender juicy Carrots
- 4 cups full fat milk
- 4 tbsp Ghee/Butter
- 10-12 tbsp. Sugar
- 20-25 whole Cashews
- 5-6 green cardamom, powdered finely in a mortar-pestle or about ⅓ tsp cardamom powder
- a pinch of Saffron strands(optional)
- handful of golden Raisins
Method
- Rinse, peel and grate the carrots.
- In a deep thick bottomed pan, first boil milk, then add grated carrots to it.
- On a low to medium flame, bring the whole mix to a boil and then simmer.
- While the mix is simmering on a low flame, keep on stirring in between.
- The grated carrots will cook in the milk and the milk will start to reduce and thicken.
- When the milk is reduced to about three-fourths, add the ghee, sugar and powdered cardamom to the mixture.
- Stir well and continue to simmer and cook on a low flame.
- Keep on stirring the carrot halwa in between. Add cashews, crushed saffron and raisins and simmer till all the milk is evaporated.
- Switch off the burner. Serve carrot halwa hot or cold as desired.
Carrot Halwa