Carrot halwa

 Halwa is one of my favourite Indian sweets. Although halwas are popular for events like festivals and weddings, they are available in stores throughout the year. Until recently we had only tried rice halwas but experimenting with vegetables like beetroot and carrot turned out amazing! Carrot is by far my favourite and is a softer type of halwa compared to the rest. It can be easily prepared in under an hour with ingredients from your pantry. 

Although jaggery can be used as a healthier substitute, the consistency is better when using sugar. 

Ingredients

 1 cup = 250ml

Carrot (grated)*, 250 g or 2 ½ cups

Ghee, 2 tbs + 1 tbs

Milk, 1 ¼ cup

Cardamom pods, 2 nos.

Organic brown sugar, ½ cup or 7 to 8 tablespoons

Cashew nuts, 7 or 8 nos.

Pistachios, 1 ½ tbs

*Note: Use tender carrots for this recipe. Here I have used Australian carrots. 

Preparation

• Peel, wash, and grate the carrot with a (manual or machine) grater and set aside.
• Wash and chop the nuts, then set aside.
• Remove the cardamom seeds from the pods and crush. Set aside.
• Heat 2 tbs ghee in a thick bottomed cast iron pan or thick steel pan.
• Add carrot and sauté for five minutes or until soft and dry.
• Add milk and stir continuously (to avoid sticking to the bottom) over medium flame until the milk is almost completely evaporated. Scrape down the edges of the pan with a spatula from time to time. 
• Mix in the crushed cardamom.
• Add sugar and stir continuously.
• Once the sugar completely melts, the mixture might be wet. Allow the liquids to evaporate. 
• Add 1 tbs ghee.
• Lower the flame and add nuts. Continue to stir until the sugar is completely absorbed and halwa thickens. The ghee must separate from the halwa at this point. Do not allow to harden like black halwa. It should not stick to the pan either. 
• Transfer to a bowl and allow to cool. You can store refrigerate after 2 days. 

Your carrot halwa is ready! Enjoy 😊

Thankyou 😊

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