Carrot Halwa

Halwa is a traditional sweet introduced to Indians by the Moghuls. But, it is the creativity of Indians to use various vegetables for making halwa. When it comes to food and food varieties, Indians top the list with so many states, culture and eating habits.

Halwa is actually a wide spectrum and can be in various forms; gelatinous, translucent, viscous, crumbly, dry etc.. It can be hard with definite shapes or soft and crumbled.

This particular form of halwa is famous among sikhs of Punjab and they call it Gajar (carrot) ka halwa. I feel this halwa tastes better when hot or warm rather than setting it cold. Icecream and warm carrot halwa makes a heavenly dessert. This is found in most Punjabi Dhabas. If you could spot the red Delhi carrots, make use of it. I have heard that gives the best taste.

This is also an easy sweet and you can never go wrong. Ideal recipe, when you are inviting guests. You can simmer the carrots and milk on one stove and by the time you are done with other items, this will be ready for the final touches. If you feel the grating part is tiresome, get hold of your husband/brother/son to do the job, just as I do ;)


Ingredients:

Grated Carrot - 3 cups
Sugar - 2 cups
Condensed milk - 1 tablespoon
Khoa - 1 tablespoon
Milk - 1 1/2 cups
Ghee - 1 tablespoon
Cashewnuts and raisins fried in ghee - a handful

Method:

1. Fry the grated carrots in a tsp of ghee.
2. Add the milk and simmer the carrot for about an hr (Cook over low flame)
3. Mix the condensed milk, khoa and sugar. Keep stirring till the sugar melts and blends with the rest.
4. Add the ghee and when the halwa becomes thick and leaves the sides of the vessel, remove and garnish with nuts.




Tips:

1. Frying the carrot in ghee is to get rid of the muddy flavor. It gives a nice aroma and taste.
2. If you run short of time, pressure cook the carrots with milk. I prefer simmering and the taste is awesome.
3. Condensed milk and khoa are optional. Use them for extra flavor. If you do not have both or one of the two, add extra sugar. I used unsweetened khoa.