Carrot Halwa
A beloved North Indian dessert of grated carrots slow-cooked in milk until thick and creamy, then enriched with ghee, sugar, and cardamom. Garnish with toasted nuts and a sprinkle of silver leaf for celebrations.
Ingredients
- 2 lbs carrots, grated
- 4 cups whole milk
- 4 tbsp ghee (or unsalted butter)
- 1/2 cup granulated sugar
- 1/2 tsp ground cardamom
- 1/4 cup cashews, roughly chopped
- 1/4 cup golden raisins
- 1/2 cup khoya (dried whole milk solid) or full-fat ricotta
Instructions
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1
Heat half the 4 tbsp ghee (or unsalted butter) in a wide heavy-bottomed pot over medium heat. Add 1/4 cup roughly chopped cashews and toast, stirring, until golden, about 2 minutes. Add 1/4 cup golden raisins and stir for 30 seconds until they plump. Remove with a slotted spoon and set aside.
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2
Add 2 lbs grated carrots to the same pot and cook over medium heat, stirring frequently, for 8 minutes until the carrots soften and their raw smell is gone.
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3
Pour in 4 cups whole milk and bring to a boil. Reduce heat to medium-low and cook, stirring every few minutes, until the milk is almost fully absorbed and the mixture thickens, about 35-40 minutes.
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4
Add 1/2 cup granulated sugar and stir well. The mixture will loosen; continue cooking and stirring until the liquid re-absorbs and the halwa thickens again, about 5 more minutes.
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5
Stir in 1/2 cup khoya (dried whole milk solid) or full-fat ricotta, 1/2 tsp ground cardamom, and the remaining ghee (or unsalted butter). Cook for 3 minutes, stirring constantly, until glossy and pulling away from the sides of the pot.
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6
Fold in the reserved cashews and golden raisins. Serve warm or at room temperature.