I’m sorry, I’ll try to not make politically incorrect jabs at people who are insignificant to me. Moving on.
Carrot Halwa is that dessert in India that you have no choice but to love. I mean, come on. It’s colourful, it’s decadent, it’s sweet and best of all, it’s a vegetable! Served hot or cold, with a side of ice-cream or simply as is, you can’t outrun this dessert. You simply cannot go wrong when you’re trying to make this, because it literally has only 5 ingredients. 4 if you’re going bare minimal, and 8 if you’re pulling out all the stops.
Ingredients (serves 2)
3 – 4 large carrots, peeled and grated (roughly amounts to about 2 cups)
3/4 cups sugar
1 cup milk
2 tbsp ghee
1/4 cup broken cashew nuts (optional)
1/4 cup raisins (optional)
2 cloves (optional)
1 green cardamom pod (optional)
- Heat the ghee in the pressure cooker on medium flame and fry the spices, dried fruit and nuts (if using them).
- Add in the grated carrots and fry until the mixture reduces in size.
- Add the milk and sugar, constantly stirring until the mixture thickens and the milk has evaporated completely. Serve!
If you want to speed up cooking time, cover the lid of the pressure cooker and cook it on high heat for 3 whistles. Turn the heat to low, take the weight off the top and let whatever excess liquid remains to reduce. Remember to constantly stir.
You can use a kadhai or a wok instead of a pressure cooker, if you have the time to spare and follow the steps as usual.
Feel free to use almonds instead of cashews. Any mild flavoured nut or seed would go well with this dessert. 1/4 cup measure works to about a handful, if you’re lazy (and it’s perfectly okay to be)!