Yesterday at the market I found these lovely winter carrots; and I remember my friend’s words that these are best to make Carrot Halwa – a rich Indian dessert made with fresh carrots, milk and sugar, and of course ghee (clarified butter). And since my husband is a big fan of this lovely dessert, I picked a few without any second thoughts. The halwa can be garnished with some nuts of your choice (I prefer almonds or pistachio), and is best served warm/hot.
- Grated carrots – 3 cups
- Evopurated milk – 1 cup
- Fresh milk -1 cup
- Caster sugar – 2/3 cup
- Ghee/clarified butter – 2.5 tablespoons
- Green cardamom powder – a good pinch
- Chopped almonds – 2 tablespoons plus extra for garnishing
In a wide pan heat the ghee. Add the chopped almonds and fry till lightly golden. Add the grated carrots and stir well.
Add the evaporated and fresh milk and cook over medium-low heat till the liquid has almost evaporated; stirring constantly. This takes about 15 minutes. Do scrape the sides on the pan frequently.
Now add the sugar and mix well. Continue to cook and stir till the mixture is dry and comes off from the sides of the pan.
Add the cardamom powder and give a good mix. Turn off the heat.
Garnish with chopped almonds and serve hot or warm.