Carrot Halwa

Who has not heard about this royal Indian dessert, very versatile and can be had in many forms. Hot as is, hot halwa topped with cold vanilla ice cream, served in a base of crushed biscuits and topped with rabdi or whipping cream in shot glasses and so on! This is a recipe with grated carrots cooked in milk. Some people add Mawa but I do not as it becomes too rich, heavy and overpowers the taste of the carrots. You can make this recipe with beetroot as well, which is even healthier with a rich red colour.

Prep Time: 20 mins Cook Time: 45 mins

Ingredients

• 2 cups Grated Carrots

• 1/4 cup milk

• 3/4 cup Sugar

• 1 tsp Cardamom powder

• Slivered almonds and pistachios, for garnish

• 2 tbsp Ghee

• 2 tbsp grated mawa

Instructions

1. In a heavy bottom pan, take 1 tbsp ghee and toss in the carrots

2. Saute it for around 10-15 mins till you see it shrivelled and slightly cooked

3. Add the sugar and cook till the water dries up completely

4. Add the milk and cook till the milk dries up and the carrots are now cooked well

5. Add 1 tbsp ghee and cook for a minute

6. Add cardamom powder and garnish with slivered almonds and pistachios (you can even add cashew nuts), switch off the flame

7. Once completely cool add grated mawa and mix well

8. Serve as required (the best combo is hot halwa topped with vanilla ice cream)

Notes

• You can even cook the carrots in milk and in a pressure cooker for a whistle, but personally I dont like too much milk as it becomes very heavy

• You can make beetroot halwa in the same manner, but needs a bit more cooking, it tastes equally good