We love carrot Halwa. It’s something we like to make in the autumn during the holidays.
Here are 3 reasons why it makes for a yummy holiday snack:
- Carrot halwa brings back cherished memories of family gatherings during holidays. The rich aroma of slow-cooked carrots, cardamom, and ghee fills the kitchen, evoking a sense of warmth and togetherness that transcends generations.
- The process of making carrot halwa is a labor of love, often passed down through generations, strengthening family bonds. Gathering around the stove, sharing stories, and taking turns to stir the bubbling pot creates a sense of tradition and connection that makes the dessert all the more special.
- Carrot halwa’s indulgent taste and texture make it a beloved treat during festive occasions. The sweet, caramelized carrots combined with creamy milk and topped with crunchy nuts create a symphony of flavors that ignite joy and contentment, embodying the essence of celebration and creating lasting memories.
The Recipe – How to make Carrot Halwa 🥕
Time to make: 30 to 40 minutes
- 2 cups grated carrots
- 1 cup whole milk
- 1/4 cup powdered milk
- 1/4 cup ricotta cheese
- 1/4 cup condensed milk
- 1/4 cup dark brown sugar (adjust to taste)
- 3 tbs ghee (clarified butter)
- 1 tbs. butter
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon rose essence (or rose water, optional)
- 1 tbs almonds for garnish
- 1 tbs pistachios, cashewnuts for garnish
- In a heavy bottom pan, heat the 2 tbs of ghee over medium heat. Add the grated carrots and sauté for about 10-15 minutes, or until they become soft and start to change color to light brown.
- Add 1 cup of whole milk and bring the mixture to a boil. Reduce the heat to low and let it simmer, stirring occasionally, until the carrots absorb most of the milk and become soft (around 10-15 minutes).
- Add 1/4 cup of powdered milk, 1/4 cup of ricotta cheese, and 1/4 cup of condensed milk to the pan. Stir well to combine all the ingredients.
- Continue cooking the mixture on low heat, stirring frequently, until it thickens and attains a creamy consistency. Add remaining tbs of ghee and stir. This may take another 15-20 minutes.
- Add 1/4 cup of dark brown sugar and 1/4 teaspoon of cardamom powder to the carrot mixture. Adjust the sugar to your taste. Stir well and let it cook for a few more minutes until the sugar is completely dissolved.
- Add 1/4 teaspoon of rose essence or rose water. Mix and cook for 2-3 minutes.
- Remove the carrot pudding from the heat and transfer it to a serving dish. Garnish with almonds pistachios.