Carrot Halwa
Carrot halwa is an iconic Indian dessert made out of just 5 ingredients and all in one pan.
Equipment
- 1 12" or 10" Non stick skillet
- 1 Box Grater or Food Processor
Ingredients
- 1 ½ lb Sweet Red Delhi Carrots sub with regular fresh carrots
- ½ cup Ghee
- ½ - ¾ cup Sugar
- 2 tablespoon Each of Cashews, Pistachios, Raisins
- ¼ teaspoon Powdered Cardamom
Instructions
- Heat a skillet and add a tablespoon of the ghee. Keep the heat at low and add the nuts and raisins. Gently saute until the nuts have turned a golden brown color. Remove from pan and keep aside.
- Place the same pan back on the stove and add another 2 tablespoons of ghee. Add the grated carrots once the ghee has melted. Keeping the heat medium low, saute every 30 seconds or so to ensure the carrots don't get burnt. After 10 minutes, add the ½ cup sugar and mix well.
- Keep adding 2 tablespoons of ghee every few minutes when the carrots are cooking. Keep stirring and check to see if the carrots are releasing water when you press down.
- At one point, you will no longer see any moisture being released and the ghee will start to collect around the edges. You can also check by taking a small spoonful and taste the halwa when it has cooled down(be careful while doing this). If you prefer it to be more sweet, add another ¼ cup and mix.
- Once you feel the carrots are cooked enough, turn off the stove. Add the powdered cardamom and mix well. Top with he previously roasted nuts and raisins before serving.
Notes
- Add ½ cup sugar and let the mixture cook. Taste to see if the level of sweetness is okay for you. Add another ¼ cup if you feel the halwa needs more. This will also vary on the type of carrots being used.
- Use as little ghee as you want if you want to keep the fat content low. Yes, it will impact the flavor but you will still be able to enjoy a lovely treat.
- The calories and price per serving provided is an approximate value. It will vary depending on the actual quantity, ingredient substitutions, brands etc used.