Carrot halwa

Carrot halwa

By
From
Spice Kitchen
Serves
4
Photographer
Jana Liebenstein

Halwas are enjoyed all over India. Beetroot, zucchini, pumpkin, lentils and eggs can all be used as the main ingredient. They can be found in many forms but are usually cooked to a rough mash. Eaten warm, they are the closest thing to a pudding, Indian-style. This winter warmer is a North Indian favourite, and you could double or even triple the quantities I’ve given as it will keep for up to two weeks in the refrigerator. Heat it up just before serving.

Ingredients

Quantity Ingredient
310g carrot, grated
500ml milk
220g sugar
125g Ghee
or unsalted butter
4 green cardamom pods, crushed
100g full-cream powdered milk
pistachio nuts, shelled, to garnish

Method

  1. Mix together the carrot and milk in a large heavy-based saucepan over a medium heat. Bring almost to a boil, then reduce the heat to low and cook, stirring occasionally, for about 1 hour, or until the carrot has absorbed all the milk.
  2. Stir in the sugar, increase the heat to medium and cook for 10 minutes, or until the mixture is dry. Stir in the ghee or butter, then cook, stirring occasionally, for 7 minutes, or until the halwa takes on a glossy appearance.
  3. Add the cardamom and powdered milk and stir through to combine well.
  4. Garnish with the pistachios and serve warm.
Tags:
restaurant
Indian
India
Asia
Asian
Spice Kitchen
Ragini
Dey
restaurant
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