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Traditional Heritage
Carrot Halwa
Ingredients
- 6 cups finely grated carrots
- 2½ cups sugar
- 1 to 1½ cups milk
- ¼ cup ghee
- ¼ tsp ground cardamom
- 2 tbsp cashews
- 1 tbsp raisins
Directions
- Heat 1 tbsp of ghee in a pan and add the grated carrots. Sauté for a few minutes.
- Add the milk and allow the carrots to cook, covered, for 5–7 minutes.
- Stir the mixture continuously to prevent burning.
- Add 1 tbsp of ghee after the mixture thickens and the carrots are cooked.
- Once the mixture is cooked, add the sugar and stir.
- The mixture will become a bit watery. Cook until the sugar has melted and the carrot mixture thickens to a pulpy, halwa-like consistency (about 5–7 minutes).
- Add 1–2 tbsp of ghee and continue stirring until the mixture starts leaving the sides of the pan. It should be thick and pulpy when lifted with a ladle.
- Add the ground cardamom and mix well.
- In a separate pan, heat the remaining ghee and roast the cashews until golden brown. Add the raisins and cook until they swell.
- Garnish the carrot halwa with the roasted cashews and raisins, then serve.
