CARROT HALWA

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           CARROT HALWA

Healthy and Delicious Dessert 

 









Easy

30 minutes

Dessert

05 Servings


 



Carrot halwa is a rich, healthy and vibrant popular Indian dessert. It is one of the most searched Indian sweets on the internet. Carrot halwa with ice cream has became viral on recent times. Preparing this delicious dessert is simple and required just few ingredients. This classic healthy halwa provides you with plenty of vitamin A. You can also replace sugar with dates pulp and make it as a low-fat recipe.  

 

 

 

 

  





INGREDIENTS

Carrot – 1 kg (Grated)

Ghee – 1/2 Cup

Milk – 1 Cup

Sugar – 1 Cup

Unsweetened khoya – 1 Cup


FOR TEMPERING

Ghee – 1 Tbsp

Broken cashews – 1/2 Cup



 



 

 


 

 

 

TIPS TO GET FLAWLESS CARROT HALWA

1. Using fresh and juicy carrot can help us to reduce the amount of sugar added.

2. You can use jaggery or brown sugar instead of refined sugar.

3. Use pressure cooker instead of pot or pan as it helps to prevent the halwa from sticking to the bottom or burning.

4. This halwa stays good for one day without refrigeration, But it stays good for 3 - 4 days if stored in an airtight container in a refrigerator.

5. Add generous amount of cashews if you love the nutty flavour in halwa.

6. You can also add sliced almonds to the halwa for a rich flavour.

 

 

                                                                                   

 

 

INSTRUCTIONS

1.  Take 1 kg of  carrot, wash thoroughly under running water and peel the skin using vegetable peeler, carefully trim of the stem and root with a sharp knife.

2.   In a food processor grate the carrots until they are fine.

3.  You can also use hand held grater to grate the carrots.

4.  In a pressure cooker heat 1/2  cup ghee add grated carrot and saute them well until nice aroma comes out.

5.  Add milk and give it a mix.

6.  Close the lid and cook it for 2 whistle on high flame.

7.  Once the pressure release naturally, open the lid and allow it to cook for 5 minutes to let excess water evaporate.

9.  Add sugar to the carrot mixture and mix them well until they get reduced to a halwa consistency.

10.  For tempering, take a tempering pan heat 1 tbsp ghee and broken cashews fry them to a nice golden colour.

11.  Add the fried cashews to the carrot halwa and mix them.

12.  Add unsweetened khoya to the carrot halwa, cover and cook them for 10 minutes on low medium flame.

13.  Once the ghee releases from the sides, transfer them to a serving bowls and serve. Yummy carrot halwa tastes too good when  chilled or warm.

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