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Carrot halwa recipe

Recipe by
Total Time:
15-30 mins
Serves:6
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Easy

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5

Ingredients

  • 2 kg - Carrot
  • 2 l - Milk
  • 250 g - khoya
  • 350 g - Sugar
  • 5-6 - cardamom, crushed
  • 100 g - ghee/butter
  • 1 tbsp - oil
  • Seasoning: Salt, a pinch
  • Garnish: 6-7 pistachio, chopped
  • 6-7 - almonds, slivered
  • 6-7 - cashew nuts, chopped
  • Accompaniments: Vanilla Ice Cream
  • Creame Anglais
  • Fresh Cream

How to Make

  • Pre-preparation:
  • Clean and grate the carrots and keep aside.
  • Boil the milk and let it simmer till it thickens.
  • Add the carrot and milk in a pressure cooker along with sugar, crushed cardamom, ghee (half) and cook till tender and reduced.
  • Once reduced, take a wok, add remaining ghee and add the reduced mixture and stir well.
  • After stirring add the khoya and mix well again till it is well incorporated in the reduced carrot.
  • Let it simmer for another 10 mins till its shiny, glossy. sticky and begins to leave the sides of the pan.
  • Your carrot halwa is ready
  • Use the conventional and laborious method of slow cooking the entire ingredient in a heavy bottom wok.
  • In a heavy bottom wok add the oil and ghee followed by the crushed cardamoms.
  • When the you get the aroma add the grated carrot and stir well, adding the pinch of salt too.
  • After 2-3 minutes of stirring reduce the flame bringing down the temperature to prevent curdling of milk .
  • Add the boiled milk.
  • Occasionally keep stirring the entire mixture to avoid burning at the bottom of the pan.
  • Leave the ladle inside the wok to prevent the mixture from boiling over.
  • Add sugar and keep stirring continuously till completely dissolved.
  • Slow cook the entire mixture till the milk is completely absorbed or reduced.
  • Add a blob of butter and khoya, mix well.
  • Once the carrot mixture reduces completely to a thick consistency and begins to leave the sides of the pan with a thin layer of ghee forming on top
  • Garnish roasted ingredients on the halwa or sprinkle it as it is.