CARROT HALWA: GAAJAR KA HALWA

CARROT HALWA: GAAJAR KA HALWA

Serves 10
Prep time 35 minutes
Cook time 1 hours, 15 minutes
Total time 1 hours, 50 minutes
Allergy Milk, Tree Nuts
Meal type Dessert
Misc Freezable, Gourmet, Pre-preparable, Serve Hot
Occasion Formal Party
Region Indian
By author tara deshpande tennebaum
Carrot Halwa is made in India in the colder months when carrots are cheaper and aplenty. By cooking the carrots in sugar syrup they can be easily frozen, thawed and eaten through the year by adding the khoya, which is also available year round, when you are ready to serve it. You can also cook the carrots in cream or milk for a fabulous Halwa but it doesn't freeze as well.

Ingredients

  • 1.5kg carrots washed and cleaned (grated very fine)
  • 1.25 cups sugar
  • 1.5 teaspoons powdered seeds of green cardamom
  • 1/4 cup ghee
  • 1/2kg fresh good quality Mawa or Khoya (solidified milk, crumbled)
  • 1/2 cup lightly toasted slivered or sliced unsalted almonds and pistachios

Note

One of the great desserts of the Indian subcontinent, Indian Halwa differs from the middle eastern Halwa which is a solidified paste of seeds or nuts and syrup and generally lactose free. Indian Halwas are vegetables, fruit or semolina cooked in water, milk or syrup.

In this recipe the carrots are not cooked in milk but in a sugar syrup and the Mawa or solidified milk is added just before serving. I find that carrots cooked in syrup freeze much better without high milk content. When they are cooked in milk they tend to sour faster in the refrigerator. If you are allergic to almonds you could also use pine nuts, Charnoli or omit them altogether.

Use good quality dark red winter carrots during the season to get the best flavor.

 

 

PLEASE CONSULT YOUR DOCTOR IF YOU HAVE HEATH RESTRICTIONS, DIABETES OR ALLERGIES BEFORE ENJOYING THIS RECIPE.

Directions

Heat a cup of water in a saucepan with the sugar on medium heat. Allow it to thicken about 2-3 minutes but do not let it change color. When it begins to bubble switch off the flame,
Heat ghee in a large Kadai or Dutch oven on medium heat.
Add grated carrots and sauté on medium heat for 10-12 minutes until carrots begin to lose their water.
Add sugar syrup and continue cooking on low heat. The carrots will release water which will dissolve the sugar. As the carrots cook and soften they will release more liquid. As the mixture dries up lower the heat and stir more frequently.
Scrape sides to prevent burning, until the mixture thickens and reduces to 1/2 original volume: this takes about one hour.
All water must evaporate. The consistency should be crumbly and the carrots soft and creamy.
Add powdered cardamom and stir well. Taste for sweetness.
Warm the carrots before serving and stir in the khoya or mawa (crumbled and at room temperature) until evenly distributed.
Garnish with toasted nuts and serve warm, either plain or with rabdi, vanilla ice cream for an over the top treat.
If you plan to freeze large quantities do not add the Mawa. Freeze the carrot mixture as is, defrost, heat and stir in Mawa just before you serve it.