Carrot Halwa is also known as “gajjar ka halwa”, which is a very popular sweet in India. Very simple and easy sweet that I ate a lot growing up. My mom made this frequently as both me and my sibling loved it. I think is a healthy sweet for everyone as it has tons of carrot in it ;).
My mom made carrot halwa in couple of ways:
– carrots were grated and cooked on low flame on stove top in milk.
– while the other way was to cut the carrots in to big chunks, pressure cook in milk, grind into a paste and then slow cook that paste on the stove top.
The paste version tastes great but is a lot harder and longer to cook.
I choose to learn the grated way as it is very easy, needs less attention once everything is in the pot..:)..
ghee 2 tblsp
grated carrot 3 cups
evaporated milk 1 can (12oz)
milk powder/ricotta cheese/khoya ¼ cup
sugar 1 cup or as per taste
elachi/cardamom powder ½ tsp
ghee roasted nuts as desired (raisin, cashew, almond, pistachio)
Heat ghee in a thick bottomed pan, then add the grated carrots.
Fry the carrots for 2-3 mins in the ghee.
Add the evaporated milk and reduce the flame.
Let the carrot cook in the milk till all milk is absorbed with occasional stirring.
Stir in the sugar and milk powder/ricotta cheese/khoya.
Cook for another 5-8 mins.
Turn the heat off, mix in the cardamom powder.
Serve the carrot halwa topped with ghee roasted nuts.
Note: can use regular milk instead of evaporated milk, this will just a lil longer cooking time for all the milk to be absorbed.