Carrot and Nut Halwa

    Carrot and Nut Halwa

    (2)
    8saves
    1hour


    4 people made this

    A lovely Indian halwa dessert which is rich and creamy. It is based off carrots, milk and assorted nuts. Cashews and pistachios work best.

    Ingredients
    Serves: 8 

    • 1 kg carrots
    • 60g sultanas
    • 125g assorted nuts, chopped
    • 5-6 green cardamom pods, peeled
    • 5-6 cloves
    • 1/4 teaspoon nutmeg powder
    • 5 tablespoon ghee (clarified butter)
    • 500ml milk
    • 6 tablespoons thickened cream
    • 200ml sweetened condensed milk
    • 200g caster sugar, or to taste

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Wash, peel and grate the carrots. Rinse and dry the sultanas. Chop the nuts finely and reserve some for garnishing. Grind the cardamoms and cloves into a fine powder using a mortar and pestle.
    2. Heat the ghee in a heavy non-stick saucepan until it melts. Add the cardamom, clove and nutmeg powders to the ghee until it begins to give off aroma of the roasting spices. Add the chopped nuts; cook until you get the aroma of the roasting nuts.
    3. Add the grated carrots to the saucepan. Keep sauteeing the grated carrot until the water begins to evaporate and the volume of carrots in the saucepan appears to lessen.
    4. Add milk. Let the carrots cook in the milk until almost dry. Keep stirring and cook over a low heat to avoid burning. Add the cream and sweetened condensed milk; continue stirring until the mixture becomes slightly dry again.
    5. When the condensed milk and cream are absorbed, and the carrots are thoroughly cooked, only then add the sugar (according to the sweetness you prefer.)
    6. Continue cooking until the liquid dries up and the halwa leaves the sides of the saucepan. Garnish with the remaining nuts and serve warm or chilled with a scoop of vanilla ice cream.
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    Reviews and Ratings
    Global Ratings:
    (2)

    Reviews in English (4)

    by
    12

    Altered ingredient amounts. The recipe doesn't say what to do with the raisins so I added them with the carrots. Please, please, please don't add 250g of sugar - I added 2 tablespoons and that was more than enough.  -  26 Apr 2009  (Review from Allrecipes UK & Ireland)

    by
    8

    This is a very different dessert but we enjoyed it. The toasted nuts were lovely. Like I said in my tweak - please, please, please don't add 250g of sugar - I only added 2 tablespoons & that was more than enough.  -  26 Apr 2009  (Review from Allrecipes UK & Ireland)

    by
    7

    Altered ingredient amounts. In winter season when we have carrots in plenty we make this recipe often. But our ingredients are diffferent. We use double quantity of milk. Like 1 KG carrot. washed peeled and grated and 2 liter full cream milk. In a wolk add milk and carrot and cook on slow fire till the milk evorates and the carrot is completely mixed with the thickened milk. Then add ghee clarified butter say at least four table spoons and keep on frying. After 10 minutes addd sugar as per test and cook till it again thickens. Remove Add nuts of your choice and remove from fire. Serve hot or cool as per your test.  -  30 Oct 2009  (Review from Allrecipes UK & Ireland)

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