Carrot Halwa: A Decadent Indian Dessert

Carrots are a staple in our household, but Carrot Halwa rarely sits around in our kitchen for long once it is made. Enjoyed warm or cold, it can be made a day or two ahead of a dinner gathering or a special event.

Vegetarian, Vegan adaptable, Time: 20 minutes plus prep. time.
Serves 6

Ingredients

2 tblspn clarified butter*
2 pounds washed and peeled organic carrots
1 can sweetened evaporated / condensed milk OR 2 cups whole milk*
¼ cup packed brown sugar*
3 pods cardamom
1/8 cup chopped unsalted mixed nuts (for eg. almonds, pistachio meal, chirongi nuts)
*See note about allergens and substitutions

Method

Using a coarse grater or a food processor, grate the carrots and set aside. Open the cardamom pods and remove the seeds. Crush the seeds using a mortar and pestle and set aside. Check the brown sugar for unusual large lumps and break those down.

In a large non-stick saucepan heat the clarified butter until it has melted. Add the grated carrots sauté the carrots for 5-8 minutes using a heat-resistant spoon until they have softened. Turn the heat down the heat and add milk to this one cup at a time, stirring with each addition. Allow each cup to be absorbed before adding the next cup. If using evaporated milk or condensed milk, halve the quantity and stir in completely. Once all the liquids have been absorbed, crumble the sugar into it and stir in. The sugar will melt and add water content to the pot, so make sure the mixture is remains moist but not wet before the sugar is added in. Continue stirring until the sugar is completely integrated into the mixture. Stir in the cardamom powder and chopped nuts. Set aside to cool.

Serving suggestions: To add a double dose of deliciousness to your dessert platter, serve warm Carrot Halwa with warm Saffron Pistachio custard. When choosing to serve it cold, it pairs beautifully with Pistachio Ice cream.

*Allergens and substitutions:

*Ghee substitutes typically include shortening, margarine or vegetable oil. Use sparingly because these will influence the finished flavor of this dish.

*Replace whole milk with half the quantity of almond milk.

*Use half the quantity of sugar if using sweetened condensed milk.

*Brown Sugar is preferred because of its intense sweet taste when compared to regular white sugar. Any sugar substitute that can withstand high cooking temperatures may be substituted.

Recipe by Nandita Godbole, 2013.