Sweet & Spicy Carrot Halwa
Sweet & Spicy Carrot Halwa is a popular dessert in India, Pakistan, and Bangladesh. It is made with grated carrots, sugar, milk, ghee, cashews, raisins, green cardamom, and saffron strands. The carrots are first sautéed in ghee until they are soft and mushy. Then, the milk and sugar are added and cooked until the milk is completely absorbed. Finally, the saffron, cashews, and raisins are added and cooked for a few more minutes. The halwa is served hot or cold and can be garnished with chopped mixed nuts.
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 Carrot halwa was originally made with carrots, sugar, and milk. Over time, other ingredients, such as ghee, cashews, raisins, and saffron, were added to the recipe. Today, carrot halwa is a popular dessert in many parts of the world.
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
- Grated carrots
- Sugar
- Milk
- Ghee
- Cashewnuts
- Raisins
- Green cardamom
- Saffron strands
Instructions
- In a large pan heat ghee add grated carrots and saute on medium flame for 10 to 12 minutes or till the carrots are soft and mushy.
- Add milk and sugar; cook, while stirring occasionally on medium flame for 10 to 12 minutes or till the milk is completely absorbed.
- Add saffron dissolved in 1 tablespoon milk, cashewnuts and raisins and mix well. Cook for another 2 to 3 minutes.
- Add cardamom powder and mix well. Serve hot or cold.
- Garnish with chopped mixed nuts.
Why It Works
- The carrots are sautéed in ghee until they are soft and mushy. This helps to bring out their natural sweetness and flavor.
- The milk and sugar are added and cooked until the milk is completely absorbed. This helps to create a thick and creamy halwa.
- The saffron, cashews, and raisins add a touch of sweetness, crunch, and flavor to the halwa.
- The cardamom powder adds a touch of spice to the halwa.