- Serves: 20 people
- Prep Time: 20 Mins
- Cooking: 20 Mins
Carrot Halwa is a sweet vegetable delight and a rich Indian dessert with natural sweetness of carrots, ghee and milk. This carrot recipe is very famous with different versions of flavors in many states of India. It is one of the most popular halwa recipes of India. Carrot halwa is made in almost all festive occasions like Diwali, Holi and so on.
Carrot halwa is a classic Indian dessert that goes for any celebrative occasion or season. It’s an evergreen Indian dessert made all over India. This is a sweet dessert pudding associated mainly with North India and Pakistan.
We offer you a simple but very tasty version of Carrot Halwa recipe that can give your kids as a healthy dessert. Kids will really go crazy with this great sweet dish. You can serve this when you have guests at your home, they would really love it. Many of our friends are pleasantly surprised already with the excellent and rich taste of this sweet dish. You can serve it warm or cold. Carrot and milk are the major two ingredients for this simple recipe. You can also flavor with cardamom according to your tastes. The carrot Halwa is served hot during the winter. This carrot recipe is a traditional Indian sweet halwa that holds a special place in many of our friends and people from India. It’s also possible to refrigerate and re-heat according to your desires. Users can browse through the website to know more healthier and perfect dessert recipes for your loved ones.
Peel, wash and grate carrots. Chop cashewnuts. Blanch almonds in half a cup of hot water for five minutes. Drain, cool, peel and slice them. Wash raisins and pat them dry. Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for five to six minutes or until the milk evaporates and the carrots are cooked. Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. Garnish with chopped cashewnuts, sliced almonds and dry grapes. Serve hot or at room temperature.
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