Carrot halwa is one of the sought-after desserts, almost on all the special occasions. We don’t need any special occasion to eat this dessert and I make it at least twice in a month. With a very few ingredients, it wins the hearts of the people. This was the first dessert I learnt to make on my own in my teenage days, I have fine tuned the recipe over these years and come up with my best version. Each home has it’s own version, a single ingredient can bring a drastic difference in the outcome. My secret ingredient is salt. Yes, you heard me right! Salt enhances the taste of the other ingredients, making the recipe stand out! Without further ado, let’s get into the recipe.
Ingredients
500 grams carrot (peeled and grated)
500 ml whole milk
100 grams sugar
50 grams clarified butter
1/4 teaspoon cardamom powder
1/8 teaspoon salt
Dry fruits and nut, as desired
Preparation
1. Heat 1 tablespoon of clarified butter in a pan and roast the dry fruits and nuts. Remove them from the pan and keep aside.
2. Add another tablespoon of clarified butter and saute the carrots until the raw smell leaves.
3. Pour in the milk, close the lid and let it boil in medium flame for 20 minutes. Keep stirring occasionally, add in the sugar and cook for another 15 minutes with the lid closed.
4. Add cardamom powder, salt and the remaining clarified butter. Keep stirring until it reaches your desired consistency. I cook for 15 more minutes to have a desiccated texture.
Try it out and let me know your comments with a picture! 🙂
Loavesandfishez 