Carrot Halwa

Carrot Halwa is a traditional sweet, which may seem a little time consuming, but trust me, is worth it. I have used Delhi carrots, which is best for carrot halwa, but you can also make it with the regular ones.Carrots are rich in vitamin A, is a high source of anti oxidants, good for digestion and gives you a healthy skin. A great way to sneak in carrots into your kids' diet!

The creamy taste and the bright orange color is sure to make you crave for one more serving. This is the recipe usually followed in our house. Though we can also make it in the cooker, I have followed the traditional way of slow cooking in milk, in a kadai. I really enjoy eating it with a scoop of vanilla ice cream. This is one combination that is served in most of the Indian functions. Sprinkled with cashews, this is one good way to end your meal.

Preparation time: 10 minutes |cooking time: 30 minutes
Recipe category: dessert | recipe cuisine: south Indian

Ingredients

Grated carrot-2 cups

Boiled milk-1 and 1/2 cups

Sugar-1/2  cup

Ghee-3 tblsp

Cashew - 5 to 6(broken into small pieces)

Method:

1.       Wash the carrots, peel and grate it.

2.       Add a spoon full of ghee to a heavy bottomed vessel and add the grated carrots.

3.       Sauté it well until the raw smell is gone.

4.       Add milk after the carrot shrinks. Let it boil for 5 minutes in medium  flame. Keep stirring now and then so that it doesn’t get stuck to the bottom of the vessel.

5.       When the milk thickens and reduces in volume add the broken cashews and cook it for another 5 minutes.

6.       When the carrot is 3/4^th cooked, add sugar. As this makes it watery, cook it for another 5   minutes to thicken it.

7.       Once it becomes thick start adding the rest of the ghee little by little and keep stirring for 2 to 3 mins.

8.       Switch off the flame.

 Notes: 

• I have used Delhi carrots. they are tender, juicier and sweeter than the normal ones. best suited for carrot halwa.
• after adding milk make sure to stir now and then so that it doesn't get stuck to bottom.
• usually we add cashews fried in ghee to halwa. here we are adding raw cashews. this gives a different taste and texture to the cashews.
• adjust sugar quantity to suit your taste buds. you can add a little more sugar if you want to make it sweeter.

Step by step pictures:

   

clean,wash and grate the carrot

   

heat a teaspoon of  ghee in a kadai and add the grated carrot

     

 when raw smell leaves and carrot shrinks add milk and let it boil.

 keep stirring now and then so that it doesn't get burnt.

         

add raw cashews after milk thickens and reduces in volume. 

cook for another 5 minutes 

  

when milk is reduced and carrot is 3/4th cooked add sugar.

adding sugar will make it watery. cook until it thickens.

     

now add the rest of the ghee and keep stirring for few minutes

     

carrot halwa is ready to serve.