60 Min
GF
Carrot Halwa
Halwa is a general term referring to a dense sweet that is served in Iran, Egypt, Afghanistan, Pakistan & India. It has many different forms but in India is often made with milk, semolina, butter, and sugar. This halwa has a slightly sweet, caramel flavor from the carrots. Halwas involves some patience and attention, but it’s worth it.
Halwa is a general term referring to a dense sweet that is served in Iran, Egypt, Afghanistan, Pakistan & India. It has many different forms but in India is often made with milk, semolina, butter, and sugar. This halwa has a slightly sweet, caramel flavor from the carrots. Halwas involves some patience and attention, but it’s worth it.
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Cook Time
60 Minutes
Serves
4
Directions
Step 1
In a large saucepan, heat the ghee and add the carrots. Cook on high heat for 5 minutes — the carrots will sweat and release some liquid.
Step 2
Add the milk, sugar, cardamom, mace, and kewra and continue cooking on medium heat stirring frequently. The liquid will absorb slowly and the milk will caramelize just a bit. Cook until the mixture is almost dry and turn the heat off. Keep it on the heat for a good amount of time, 20 to 40 minutes. Get the carrots to a brown, caramel color. The mixture should form to the spoon, nearly like a dough.
Step 3
Garnish with toasted and sliced almonds. Best served fresh and warm.
Notes & Variations
- Grate the carrots with the grate blade on a food processor or by hand. Don’t use the standard food processor blade or the desired texture will be lost.
- Enjoy cold or warm.
- Try chopped pistachios or pecans.
Ingredients
6 cups grated carrots (see note)
4 tablespoons ghee
2 cups whole milk
1 cup cane sugar
1 teaspoon ground cardamom
1/2 teaspoon ground mace
1 teaspoon kewra water
1/2 cup toasted sliced almonds
Step 1
In a large saucepan, heat the ghee and add the carrots. Cook on high heat for 5 minutes — the carrots will sweat and release some liquid.
Step 2
Add the milk, sugar, cardamom, mace, and kewra and continue cooking on medium heat stirring frequently. The liquid will absorb slowly and the milk will caramelize just a bit. Cook until the mixture is almost dry and turn the heat off. Keep it on the heat for a good amount of time, 20 to 40 minutes. Get the carrots to a brown, caramel color. The mixture should form to the spoon, nearly like a dough.
Step 3
Garnish with toasted and sliced almonds. Best served fresh and warm.
6 cups grated carrots (see note)
4 tablespoons ghee
2 cups whole milk
1 cup cane sugar
1 teaspoon ground cardamom
1/2 teaspoon ground mace
1 teaspoon kewra water
1/2 cup toasted sliced almonds
Notes & Variations
- Grate the carrots with the grate blade on a food processor or by hand. Don’t use the standard food processor blade or the desired texture will be lost.
- Enjoy cold or warm.
- Try chopped pistachios or pecans.
Tags:
60 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Nut & Seed Masala Dabba
$250
Tags:
60 Min
GF
Stock Your Pantry
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Nut & Seed Masala Dabba
$250
Aromatic Masala Dabba
$250
Ghee
$10
Ghee Pot
$40
Nut & Seed Masala Dabba
$250
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