Carrot Halwa is a simple and almost fat-free South Indian recipe. This recipe can be prepared for festivals or even on special occasions. The best time to prepare this recipe is when you have special guests at home.
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| Ingredients |
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Time
| 40 minutes |
| Difficulty |
Easy
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Serves
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2
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Ingredients
- Grated carrot -2 Cups
- Sugar – 1 Cup
- Milk or Milkmaid – ¾ Cup
- Ghee – ¾ Cup
- Cashew nut and Almonds – ¼ Cup
- Cardamom – 4
(powdered)
Pinch of salt
Preparation
- In a heavy bottom pan add ¼ cup of ghee.
- After ghee warms up add the cashew nuts and almonds and sauté till golden brown and pull out immediately to avoid further burning.
- In the leftover ghee in pan add 2 cups of grated carrot and sauté till the raw smell of carrot escapes which normally takes around 3-5minutes.
- Add ¾ cup of milk once the carrot is cooked and keep stirring for about 7-8minutes in medium heat.
- Once the milk and carrot blends in smoothly add 1 cup sugar, pinch of salt and cardamom powder and keep stirring in maximum heat. Keep stirring continuously.
- Once the sugar dissolves and blends with carrot, turn to medium heat and add the remaining ghee and keep stirring at frequent intervals in between.
- Simultaneously add half the fried cashews and almonds and stir cook until the ghee separates from the mixture.
- Ensure that the mixture does not stick to the pan at all.
- Once this consistency is reached remove the pan from the stove and garnish with remaining cashew nuts and almonds for crunchy bites.
- For more rich texture and flavor you may add milkmaid or milk powder.
- This recipe is best when served in medium hot.
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| Carrot Halwa |
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