Carrot Halwa
Enjoy this traditional slow-cooked recipe with just carrots, full fat milk, ghee, sugar and some dried fruit.
Ingredients
- 8-9 medium, tender, juicy carrots approximately 4 to 4.5 cups grated
- 4 cups full-fat milk
- 4 tbsp ghee
- 10-12 tbsp granulated sugar- organic unrefined cane sugar is best
- 5-6 green cardamom pods powdered finely in a mortar-pestle or about ⅓ to 1 teaspoon cardamom powder
- 10-12 whole cashews chopped
- 10-12 almonds- sliced or chopped
- 2 tbsp golden raisins
- 1 pinch salt
Instructions
- Rinse, peel, and grate the carrots with a hand held grater or in a food processor.
- In a deep pan, combine milk and grated carrots.
- On a low to medium heat, bring the whole mixture to a boil and then simmer.
- While the mixture is simmering low, keep stirring. The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
- When the milk has 75% reduced, add the ghee, sugar, and cardamom to the mixture. Stir well and continue to simmer and cook on a low flame.
- Towards the end, add the cashews, almonds, saffron, and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.
- Serve gajar halwa hot, warm, or cold. Garnish with some chopped dried fruits.
Nutrition
Calories: 512kcalCarbohydrates: 63gProtein: 11gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 63mgSodium: 201mgPotassium: 839mgFiber: 5gSugar: 53gVitamin A: 20777IUVitamin C: 8mgCalcium: 338mgIron: 1mg
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