There are some Indian sweets i have successfully mastered and this gorgeous looking carrot halwa are one of them. Carrot halwa is a classic Indian desserts serves during special occasion and even though, the halwa hails from North India its a very popular sweets made all over India.
I'm not a fan of carrot yet, its not an excuse for me to enjoy this rich Indian sweets. Its a creamy,reasonably sweet and melt in your mouth recipe. Its easy to prepare with a very few ingredients which you could find in your kitchen. The added cashews lends a crunchiness to the smooth and creamy texture of the halwa. I topped mine with a generous amount of chopped cashews for the extra crunchiness. You can top them with your preference nuts like pistachio or almond. Carrot halwa stays for a good 4-5 days in the refrigerator but, i wonder you'll ever get chance to store them that long just to watch them go clean on the day itself.
Ingredients
4 cups shredded fresh carrots
3 cups whole milk
1/2 cup ghee/clarified butter
1 cup granulated white sugar
10-12 cashews
1/8 tsp cardamom powder
Ingredients
Wash,peel and grate the carrots finely using small hole mandolin or food processor.
In a heavy bottomed pan, heat ghee and fry the cashews until golden over a medium-low heat. Remove and keep aside.
Add the remaining ghee and saute the carrots for 5-8 minutes or until tender.
Add the milk, and stir. Bring the mixture to a gentle boil over a medium-low heat. Simmer the mixture for 20 minutes. Stir occasionally to avoid the mixture sticking on the bottom or the sides of the pan.
Add the cardamom powder and sugar. Stir well. Cook for another 20 minutes or until the mixture thickened and keep stirring occasionally.
Add the cashews and keep cooking till the liquids dried up for about 3-4 minutes. Remove from heat.
Serve warm with chopped cashews or nuts of your preferences
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