Carrot Halwa – a seasonal delight

Indian cooking highly emphasizes eating right for the season and using seasonal produces. We have festivals based on change of season and harvests; and dishes based on the ingredients available in a season. Winter is the season for undhiyu, thiruvathira puzhukku (similar to undhiyu), gond (gum resin) laddu, carrot halwa, and the likes. It’s the season for red carrots (usually only orange carrots are available during other seasons). The red carrots stacked in the subzi mandi (vegetable market) invariably tempt me to make carrot halwa.

Ingredients:
Carrots – 250 gms
Milk – 1 cup
Sugar – 100 gms
Ghee – 100 gms
Almonds/raisins/cashewnuts – 8-10 pieces
Elaichi powder – 1/4 tsp

Method:
Soak the almonds in water for half an hour and peel and cut to small pieces. Cut the cashewnuts into smaller pieces. Wash, peel, and grate the carrots. Place a thick wok on fire and pour a teaspoon of ghee. Roast the almonds, cashews and raisins in this ghee. When the nuts and raisins turn golden brown, remove from fire and keep aside.

Pour milk into the thick wok. Empty the grated carrot into milk and cook in medium fire. Stir occasionally. You can use water instead of milk or use a mix of milk and water. The advantage of using milk is that you can cut down on the usage of ghee.

When the milk is fully absorbed and the grated carrot is tender and cooked, lower the flame and add sugar. At this stage, the mixture becomes a little loose. Stir occasionally and cook until all the water is fully absorbed. You can modify the quantity of sugar depending on your taste.
Add ghee in small quantities, mix, and cook for 2-3 minutes. Add elaichi powder and the roasted nuts and raisins. Mix well. Remove from fire. You can serve carrot halwa hot or cold. Try it with a dollop of vanilla ice cream.

If you enjoyed reading this recipe, please consider subscribing to this blog. It’s free and you will receive e-mail notifications with each updation.

2 Comments

  1. Lovely ! I was introduced to a unique version made by a lean, more red variety while in Rajasthan, and ofcourse with their special “heavy duty” ghee πŸ™‚ needless to say, I was spinning by the end of the wolfing session. I guess it tops my list of all the Gajar Halwas I have ever had, including the industrial grade linoleum variety you get as dessert with the Thali in any self-respecting Darshini in Karnataka :D. Than you for this beautiful note..regards.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s