Carrot Halwa is an Indian dessert made in almost every north indian house hold , especially in the winters when carrots are in season. I have added a few extra ingredients and reduced the sugar to turn this age old recipe into a healthier spiced pudding version.
Do try this out and let me know what you think of it. Also you need not stick to exact measurements for this recipe. Choose approximation according to your preferred choice.
- Whole milk 1 litre
- Carrots – 1 kg
- Beetroot – 1/2 medium size ( optional if you would like a darker shade of orange as I do and don’t like to use food colors)
- Raisins 1/3 cup
- Mixed desiccated nuts for decoration ( I have used almond and pistachio)
- Green cardamom 5 – 6 ( Powder or pound the seeds)
- Saffron strands 10 – 15 soaked in 1 table spoon of milk
- Nutmeg powder 1 pinch
- Cinnamon powder 1 tsp
- Butter or ghee 1- 2 table spoon
- Stevia 4 individual satchet
- Jaggery or coconut sugar 1 -2 table spoon according to your taste
- Take a large heavy bottom pan on high flame and add the whole milk to this. Peel all the carrots, wash and grate into your preferred size. Do the same with the beetroot. Keep stirring the milk occasionally and little by little tip in all the carrots/ beetroot to the pot.
- Reduce the flame to low. Now basically leave it to cook slowly in its own juices and till milk reduces. Stir occasionally. Make sure it doesn’t boil over or burn at the bottom. A heavy bottom pan really helps reduce the standing time. Once the milk has almost evaporated add the raisins and stir for a few minutes until they swell.
- Watch it carefully now since it burns easily at this stage. Add in the sugar / jaggery / stevia. Stir and wait 5 more minutes till the moisture evaporates, then add the ghee, saffron, cardamom, cinnamon and nutmeg powder.
- Cook another 2 minutes and turn off the flame. Garnish with desiccated nuts and enjoy the warm dessert.