One of my favorite Indian dishes is Carrot Halwa. It is absolutely delicious and I gather that most people that make it have their own spin to put on it. I have included a very simple recipe with just a handful of ingredients and a much more ambitious version that is probably delicious. However, if you like this dish, master the easy version before attempting the harder one. I gather that it is hard to get the right consistency to this dish. I have not made it myself, but am including it here just because I like it so much and plan on trying to make it very soon.
Simple Carrot Halwa
2 lbs. fresh carrots
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 tsp. ground cardamom
4 tbsp. fresh butter or ghee
5 tbsp. powdered milk
1 cup raisins
Peel and grate the carrots. In heavy bottomed saucepan, combine the evaporated milk, ground cardamom and carrots. Heat to boiling and stir constantly.
Reduce the heat and continue stirring. Cook the carrot mixture on medium heat for approximately 30 to 45 minutes until milk is completely absorbed.
Remove from heat, and add sweetened condensed milk and butter. Stir vigorously until well blended. Return to low heat to continue cooking.
Return mixture to low heat and continue cooking until carrots become very soft and dry.6
In small bowl, combine powdered milk with a few spoons of water to make a paste.7
Add milk mixture to carrot mixture in small spoonfuls. Combine slowly, then stir in raisins.8
Cover and store in refrigerator for at least 8 to 10 hours, preferably overnight before serving. Can be served cold but is much better warm.
CARROT (GAJAR) HALWA
1.5 tablespoons ghee (clarified butter...regular butter may work too)
3 cups packed, grated carrot
2 cups whole or evaporated milk or 1 cup Half and Half
a pinch of salt
1/3 to half cup sugar, depending on taste
3 shelled green cardamoms, powdered
a few drops rose water (optional)
**or a couple strands of saffron (also optional)
2 tablespoons each chopped cashews and golden raisins
1/4 cup cashews (or almonds), toasted lightly and ground to a powder (optional)
1. Melt the ghee, fry the raisins first until they puff up, take them out. Fry the nuts until golden and take them out.
2. Add the carrots to the same ghee and fry until dryish.
3. Meanwhile, reduce the whole/evaporated milk on a medium flame to 1 cup. If using Half and Half, just heat it up before adding it to the carrots. Either way, do not use more than 1 cup liquid.
4. Add the milk, sugar and salt to the carrots and cook down until really thick and it begins to come off the sides of the pan. To aid thickening, you can add the nut powder. This is optional, but the nut powder makes it creamier and enhances the flavour.
5. The carrots should have texture in the end, and they should not be too ‘milky’. So cook them for 10-12 minutes, max on medium-high heat. (This too can be done in an uncovered container in the microwave, stirring every couple of minutes.)
6. Add the powdered cardamoms, rose water, cashews and raisins. Stir and serve warm.
