Carrot Halwa is one of the easiest Indian sweets you can make, although it is a bit time-consuming and requires constant stirring to prevent it from scorching. This halwa is very popular in North India. Made with grated carrots and milk, it has a delicate flavor, and makes a healthy dessert.
Carrots are an excellent source of vitamin C and A. Apart from preventing heart disease and cancer, vitamin A also improves skin health.
Cooking Time: 45-50 minutes
- 4 fresh carrots, coarsely grated
- 4 cups whole milk
- 1 cup sugar
- 1 tsp cardamom (elaichi) powder
- 2-3 tbsp ghee (clarified butter) or vegetable oil
- 2-3 tbsp chopped mixed nuts – almonds, cashew nuts, pistachios, and raisins
- In a heavy-bottomed saucepan, melt the ghee, and fry the nuts and raisins, remove and set aside. In the same ghee, add the grated carrot and saute until aromatic.
- Add the milk and bring to a boil over high heat.
- Reduce the heat and cook uncovered (to prevent the milk from curdling) for about 25-30 minutes, stirring constantly, until the carrot halwa becomes a thick mass.
- Add the sugar and cook for 10-15 minutes until the sugar is completely dissolved, and the halwa thickens, turns deep red, and starts to come off the sides of the pan.
- Stir in the cardamom powder and the fried cashew nuts, almonds, pistachios, and raisins.
- Remove from heat, and serve the carrot halwa warm or chilled.