Carrot halwa

 One fine day I saw lot of milk at my kitchen and wondered for a while to make good use of it, then it striked that it was long since I made this comforting dessert. So with readily available ingredients I churned out a yummy dish "carrot halwa" which I suppose is the favourite dessert of Indians ofcourse the first according to me would be Jamoon:) but the favourite lists never ends though ;)

 

Ingredients:   

Grated carrots 5-6 

Sugar 100 gms 

Milk 1/2 ltr  

Ghee  5 tsp

Dry nuts ( cashews, badam and raisins ) as per taste required 

Elaichi powder

 

Method: 

In a thick bottom Kadai heat a tsp of ghee and lightly roast the dry nuts one by one and set it aside.

 

In the same Kadai add the remaining ghee and allow it to melt

 

Add the grated carrots and fry in the ghee for about 10 - 15 minutes. This will give nice flavour to the carrots

 

Cook the carrot fully by adding milk

 

Keep stirring constantly after adding milk, else it will get burnt. It is very important to use a thick bottom pan. 

 

Keep storing until the carrots absorb all the milk you have added 

 

This is the consistency we are aiming for

 

Once it is thick, it's time to add sugar  (please taste if necessary and alter the sweetness at this stage)

 

Stir constantly again, since adding sugar will release water in the halwa and the carrots needs to absorb the sweetness. Switch off the flame once the halwa is thick and sticky but moist. So it need not be very hard.

 

Garnish with roasted nuts and elaichi powder

 

Can be served hot /cold. But we love it hot hot ! 

Tastes great with vanilla ice cream too

Variation:  

You can also add khova to get slightly different thick dessert form. 

Add khova after cooking the carrots in milk.

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