Carrot Halwa

Carrot Halwa is an Indian pudding cooked with fresh carrots, milk, sugar, garnished with nuts & cardamom powder. It was first introduced in India during Mughal Period, It came through lands of Persia, Halwa in Arabic means sweet.

Ingredients:

 Butter - 3 tablespoons

 Carrot- 300 grams

 Milk- 300 ml (3.8% Fat or more)

 Sugar- 2.5 tablespoons (European sweet level)

 Nuts:

  Almonds -5 grams

  Cashews-5 grams

  Pistachios-5 grams

 Cardamom Powder -1/2 teaspoon (optional)

Method of preparation:

 1. Wash & grate the carrots

 2. Boil milk & let it cool down a little bit 

 3. Soak nuts in water for 10 mins & then slice them thin

 4. Place a Wok on Stove & switch on the stove, keep the flame neither high nor medium(7 out of 10 would be ideal flame level)

 5. Heat butter in Wok, add grated carrots, sauté it for 3-5 minutes (dont burn it)

 6. Pour milk, cook the carrots in the milk for 30-35 minutes (until the milk reduces completely) keep stirring it occasionally 

 7. Reduce the flame (flame level 5)

 8. Add sugar & dry fruits & cardamom powder, mix well and cook till the there are no traces of milk/milk is reduced completely & butter releases out.

 9. Carrot Halwa is ready to be served .

Note:

It can be served either warm or cold.

1 tablespoon=15 ml

1 teaspoon=5 ml