Carrot halwa recipe
Carrot halwa recipe
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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
How to Make Carrot halwa recipe
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.
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