The Carrot Halwa is a uniquely Indian way of honouring the humble carrot- the common root vegetable used in savoury dishes. This extremely popular dish is a slow-cooked traditional pudding served as a dessert after a hearty meal. A serving of piping hot carrot halwa is a staple in many Indian households, especially in winter when the red, juicy carrots are abundantly available. This dessert is easy to make and a sure way to win the hearts of your guests.
What You Will Need:
How To Make It:
1. Clean, peel, and grate the fresh carrots and keep them aside.
2. Gently heat the ghee in a large, thick-bottomed pan.
3. Add the almonds and cashews and roast them until they are golden brown.
4. Remove them from the pan and keep them aside.
5. Add the grated carrots to the remaining ghee and stir until they change colour.
6. Add the milk and keep on stirring on a low, gentle flame.
7. Continue stirring until the milk thickens and the carrots are cooked.
8. Add the sugar and mix until it completely dissolves.
9. Stir gently until the halwa thickens and the ghee is released to the sides of the pan.
10. Turn off the stove and add the khoya, cardamom powder, and roasted nuts.
11. Mix until all the ingredients are well-combined.
12. Garnish with a few pieces of roasted almonds or cashews.
Your carrot halwa is now ready! Serve hot or serve cold. Either way, this yummy dessert is a feast to your taste buds!
