IT”S HALWA TIME. When I was kid I can remember my grandma making Indian desserts to offer to the gods. She would save the dessert until after the gods had eaten to give to all of us cousins….
Let me tell you. I did not like the desserts. Often she would make ladoo, which my cousin Mikhail would devour! I was never a fan until she made halwa. The sweetened carrots in milk with cashew nuts definitely had my attention.
Carrot Halwa is traditionally a Punjabi dessert made with carrots and milk and has a consistency of porridge. It can be served hot, or cold (I prefer hot) and is often served with nuts. Nowadays there are many versions of this dessert made with beets, pumpkin, eggs, and even moong dal. If you go easy on the sugar this dessert can be a healthier alternative to ice cream or cake.
Leave me a comment below, I would love to know the variations of this dessert that you all cook!
- 2 cups shredded carrots
- 2 cups evaporated milk
- 3 tsp unsalted butter or ghee
- 1/4 cup sugar
- 1/2 tsp cardamom powder
- Roasted cashew nuts to taste
- Roast nuts, set aside.
- Melt butter or ghee in pan until hot. Add carrots and stir-fry for 7-10 minutes until color is bright and carrots are tender.
- Add milk and cook until all the milk is absorbed. 8-10 minutes.
- Next, add sugar and cardamom powder (you may add some cashew nuts). Continue to cook for 5 minutes until the mixture starts to form and leave the sides of the pan.
- Garnish with nuts.
- Water will start to release when the sugar is added. Be sure to keep stirring.
- You can pour the halwa into a greased brownie tray and spread thick and flat. Once it cools, cut into squares and garnish with nuts.