My 200th recipe, “Carrot Halwa”, a simple yet special South Indian dessert. Once I started blogging about 8 months ago, I had initially been posting a recipe a day. So reaching my earlier milestone of 175th recipe, seemed to me like it happened in a hurry. But once I decided to turn my focus from quantity to quality, I started posting thrice per week. It felt to me like it took a long time to reach this milestone of 200th recipe, making it extra special. But it has been a completely satisfactory journey so far and my heart felt thanks to all my readers for stopping by, commenting and trying out my recipes.
When I was thinking about making a special halwa as my 200th post, I immediately decided to make a carrot halwa. It is one of those dishes which I learnt first to cook. So it holds a special place in my heart. Carrot Halwa is nothing but carrots cooked in milk and flavored with cardamom. Though it sounds pretty simple, I have experience with more than one horrible carrot halwa at the restaurants in US. So I decided to post the recipe with tricks and tips of mine to make the perfectly rich and delicious carrot halwa. While I love to have the carrot halwa hot from the pan, I also love it chilled along with a scoop of vanilla ice cream. A match made in heaven and one of my all time favorite desserts 😉
Carrot Halwa is a simple and delicious Indian sweet made by cooking carrots in milk and flavoring with cardamom. It turns out naturally rich and creamy.
- Ghee - 2 tsp + 1 Tbsp
- Cashews - 15
- Raisin - 15
- Finely Grated Carrot - 2 Cups (tightly packed)
- Whole Milk - 1 1/2 Cups
- Cardamom Powder - 1 large pinch
- Condensed Milk - 1/4 Cup
- Sugar - 1/4 Cup (adjust per taste)
- Salta very tiny pinch
- Pistachios - For garnish
- First heat 2 tsp of ghee in a large heavy bottom / non-stick pan. Add the cashews and raisins and fry until the cashews are golden brown and raisin puff up. Remove the cashews and raisins and keep aside.
- To the same pan, with the remaining ghee, add the finely grate carrots. Saute for about 2 mins until they turn slightly pale in color.
- Add the milk to the pan and mix well. Stir occasionally and leave it to cook in medium flame.
- Once the carrot is almost cooked and the mixture has thickened (i.e.) the milk has almost evaporated, add the cardamom powder and give a quick stir. Immediately add the condensed milk and mix well. Let the mixture continue to cook until it is completely dry.
- Add the sugar, salt at this stage and mix well. Keep stirring continuously until the mixture reaches halwa consistency. Add the cashews, raisins and mix well. Turn off the flame.
- Add the remaining 1 Tbsp ghee and mix well.
- Serve hot or chilled.
- Condensed milk will give an added richness and flavor to the halwa. You can skip it, however, it is highly recommended to add.
- Condensed milk is already sweet. So adjust the quantity of sugar accordingly.
- The whole cooking process should take place in medium flame.
- Vegans can use a flavorless oil instead of ghee, skip the condensed milk and use a non dairy milk.