Carrot halwa, is normally made during winter season in North of India. I suppose it helps give boost to the calorie requirement and provide extra energy to the people of colder regions when the temperature dips below normal. But for me carrot halwa is any time treat. And I don't wait for any reasons to devour carrot halwa. Moreover it sounds good to start my postings on a sweet note.
One easy and quick way to make this recipe is to use condensed milk instead of the regular milk. But I prefer the traditional method of making carrot halwa, which gives the dish an extra richness ...
- 200gms-grated carrots
- 1-liter whole milk
- 200 gms sugar
- 1 tsp. cardamom powder
- 20 gms raisins (Kishmish)
- 1 tbsp. Almond slivers (Badam)
Method: Scrape and grate the carrots. Take a heavy bottom kadai, pour the milk in it and boil at medium heat. Add the grated carrots after the milk comes to full boil.
Keep stirring the mixture in between to avoid it sticking to the bottom of the kadai. Remove from heat when the mixture is thick and no milk traces are left in it, might take 1 hour on medium heat.
Add sugar, cardamom powder and the dried fruits in it. Serve hot or store the Carrot halwa in refrigerator. Stays good for one week.
Enjoy the yummy any time treat carrot halwa without any reason! .
You deserve it!
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