Name: Carrot Halwa with Milk and Ghee
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 1 kg Grated Carrots; 4 cups Full-fat milk; 4 tbsp Ghee (Clarified Butter); 1 cup Sugar; 1 tsp Cardamom powder; 1 pinch Saffron strands; 0.25 cup Mixed nuts (Almonds, Cashews); 1 tbsp Raisins

"This traditional North Indian dessert is a labor of love, slow-cooked to perfection until the carrots are tender and infused with the richness of full-fat milk and golden ghee. Studded with crunchy nuts and scented with fresh cardamom, it is a warm, comforting hug in a bowl."

1 Ingredients

Qty	Item
1 kg 1000 g	Grated Carrots
4 cups 1 l	Full-fat milk
4 tbsp 60 ml	Ghee (Clarified Butter)
1 cup 200 g	Sugar
1 tsp 2 g	Cardamom powder
1 pinch 0.1 g	Saffron strands
0.25 cup 30 g	Mixed nuts (Almonds, Cashews)
1 tbsp 10 g	Raisins

2 Instructions

Rinse and peel the carrots, then grate them finely using a hand grater or food processor.

In a heavy-bottomed pan or kadai, combine the grated carrots and milk. Bring to a boil over medium-high heat.

Reduce heat to medium-low and simmer, stirring occasionally to prevent scorching, until the milk has evaporated by approximately 90%.

Stir in the ghee and sugar. The mixture will become slightly liquid again as the sugar melts.

Continue cooking and stirring frequently on medium heat until the mixture thickens and achieves a deep, glossy orange color.

Add the cardamom powder, saffron strands, and half of the nuts and raisins.

Cook for another 5-10 minutes until the halwa starts to pull away from the sides of the pan and the ghee begins to separate slightly.

Garnish with the remaining nuts and serve hot or chilled according to your preference.

·
Use red Delhi carrots if available for a naturally sweeter flavor and more vibrant red color.
·
A heavy-bottomed pot is essential to prevent the milk from burning during the long reduction process.
·
Patience is key; slow-cooking the milk produces a 'khoya' effect that adds incredible depth and richness.
·
For an even richer version, stir in 1/4 cup of crumbled khoya (milk solids) in the final five minutes of cooking.

? Frequently Asked Questions

Can I use low-fat milk for this recipe?

You can, but the halwa will not be as rich or creamy, and it will take significantly longer to reduce to the correct consistency.

How do I store leftovers?

Store the Carrot Halwa in an airtight container in the refrigerator for up to 7 days. Reheat in a pan with a splash of milk before serving.

Can I make this recipe vegan?

Yes, substitute the milk with full-fat coconut milk and the ghee with a neutral-flavored oil or vegan butter substitute.

Can I freeze Carrot Halwa?

Yes, it freezes very well for up to one month. Thaw in the refrigerator overnight and reheat thoroughly before eating.

→ Keep Cooking

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