Carrot Halwa
Carrot halwa is a sweet, creamy dessert made from grated carrots. It's a popular dish in India and Pakistan, and it's often served at festivals and special occasions. Carrot halwa is relatively easy to make, and it can be tailored to your own taste preferences. For example, you can adjust the amount of sugar to make it sweeter or less sweet, and you can add other spices, such as ginger or cloves, to give it a different flavor profile.
The origins of carrot halwa are unclear, but it is thought to have originated in the Indian subcontinent. The earliest known recipe for carrot halwa dates back to the 16th century. Carrot halwa was originally made with jaggery, a type of unrefined sugar made from sugarcane juice. However, over time, sugar became more widely available, and it became the preferred sweetener for carrot halwa. Carrot halwa is a popular dish in many parts of the world, and it is often served at festivals and special occasions. It is a delicious and nutritious dessert that can be enjoyed by people of all ages.
Carrot Halwa Carrot Halwa Carrot Halwa Carrot Halwa
Prep time: 15 | Cook time: 45 | Serves: 4
Ingredients
  • 1 pound carrots, peeled and grated
  • 1 cup milk
  • 1/2 cup sugar
  • 1/4 cup ghee
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon saffron strands
Instructions
  1. In a large saucepan, combine the carrots, milk, and sugar. Bring to a boil over medium heat.
  2. Reduce heat to low and simmer for 30 minutes, or until the carrots are tender.
  3. Add the ghee, cardamom, cinnamon, nutmeg, and saffron. Stir to combine.
  4. Continue to simmer for 15 minutes, or until the halwa has thickened.
  5. Remove from heat and let cool for a few minutes before serving.
  6. Garnish with additional ground cardamom or cinnamon, if desired.
Why It Works
  • Grated carrots release their natural sweetness as they cook, making this dessert naturally sweet without a lot of added sugar.
  • Simmering the carrots in milk helps to develop their flavor and create a creamy texture.
  • The ghee adds a rich, nutty flavor to the halwa.
  • The spices add a warm, aromatic flavor to the halwa.