Ingredients and Method to make Carrot halwa
9 cups packed grated carrots
3 cups whole milk
1 cup half and half or milk (see notes)
2 cups sugar (see notes)
1/2 tsp cardamom seed powder (elaichi/ elakkai)
optional garnish
2 tsp clarified butter (ghee/nei)
3 tbsp broken cashew nuts (kaju)
In a large heavy bottomed pan add the grated carrots and milk and place on medium heat. Cook the carrots until soft and most of the milk has evaporated.
Add sugar and continue to cook until the sugar melts and the mixture simmers for a while. When the mixture starts to leave the sides of the pan and begins to come together add cardamom powder and mix well.
The copyright of this content belongs to Veginspirations.com
Remove from heat and keep aside. For the garnish, heat clarified butter in a small pan and add the broken cashew nuts. Roast lightly, when the cashew turns lightly reddish, remove and pour the entire mixture over the halwa.
Serve halwa warm or cold. This halwa tastes awesome when served warm with a scoop of vanilla ice cream on top.
This recipe can easily be halved or quartered if you want to make a smaller quantity of halwa.
Notes:
The carrots can be cooked entirely in milk, half and half is optional. It just adds a little more richness to the halwa so I use it sometimes.
Since I like my desserts mildly sweet I only use this quantity of sugar, if you like your desserts sweeter do increase the quantity of sugar according to taste.
9 cups packed grated carrots
3 cups whole milk
1 cup half and half or milk (see notes)
2 cups sugar (see notes)
1/2 tsp cardamom seed powder (elaichi/ elakkai)
optional garnish
2 tsp clarified butter (ghee/nei)
3 tbsp broken cashew nuts (kaju)
In a large heavy bottomed pan add the grated carrots and milk and place on medium heat. Cook the carrots until soft and most of the milk has evaporated.
Add sugar and continue to cook until the sugar melts and the mixture simmers for a while. When the mixture starts to leave the sides of the pan and begins to come together add cardamom powder and mix well.
The copyright of this content belongs to Veginspirations.com
Remove from heat and keep aside. For the garnish, heat clarified butter in a small pan and add the broken cashew nuts. Roast lightly, when the cashew turns lightly reddish, remove and pour the entire mixture over the halwa.
Serve halwa warm or cold. This halwa tastes awesome when served warm with a scoop of vanilla ice cream on top.
This recipe can easily be halved or quartered if you want to make a smaller quantity of halwa.
Notes:
The carrots can be cooked entirely in milk, half and half is optional. It just adds a little more richness to the halwa so I use it sometimes.
Since I like my desserts mildly sweet I only use this quantity of sugar, if you like your desserts sweeter do increase the quantity of sugar according to taste.
