Carrot halwa is an Indian dessert made of carrots, milk and sweetener. Carrot halwa is also known as gajar ka halwa. Most of the ingredients needed in a traditional carrot halwa recipe are fairly common, though you probably don't have cardamom seeds in your kitchen. Carrot halwa is quite easy to make, both traditional and vegetarian.
Ingredients
Traditional Halwa Carrot
Served for 4 servings
- 450 gr carrots - 4 large carrots
- 2 tbsp ghee or neutral cooking oil (canola oil, grapeseed oil or peanut oil)
- 8 green cardamom seeds *can be found at Wholefoods, Safeway or similar grocery stores
- 3 cups milk
- 1 1/4 cups sugar
- 1/4 cup raisins
- A little saffron *can be found at Wholefoods, Safeway or similar grocery stores
- 1/4 cup chopped pistachio nuts
Carrot Halwa Vegetarian
Served for 4 servings
- 900 gr carrots - 8 large carrots
- 4 1/4 cups almond milk
- 8 green cardamom seeds *can be found at Wholefoods, Safeway or similar grocery stores
- Date paste as flavoring (as sweetener) *see above
- 1 1/2 tbsp cashew butter (optional) *see also above
- 1/4 cup raisins
- 1/4 cup chopped pistachio nuts
Step
Method 1 of 2: Making Traditional Carrot Halwa
Step 1. Prepare the carrots
Wash and peel four large carrots. Make sure to scrub the carrots thoroughly. Then peel the carrot skin with a vegetable peeler.
If you don't have large carrots, wash and peel about eight small or medium-sized carrots. You need to have enough carrots to make four cups of grated carrots
Step 2. Grate the carrots
Use a cheese grater with a larger hole to grate the carrots roughly. You can also use a food processor. However, don't let the carrots become too smooth in the food processor.
One large carrot equals one cup of grated carrots. If you don't have large carrots, use a measuring cup and grate the carrots until you have four cups
Step 3. Peel eight cardamom seeds
You can buy cardamom seeds from grocery stores with many options such as Whole Foods. Cardamom is usually wrapped in clear plastic and placed on the spices or produce. Open the skin with your finger, and take the seeds.
Step 4. Crush all the cardamom seeds
Use a grinder, pounder, or the blunt end of a cooking utensil to crush the cardamom seeds. On a cutting board, press the seeds firmly with a utensil until the seeds crumble. Crush it two or three times, until the large pieces become smaller.
You do not need to continue to crush the seeds until they are fine. The seeds just need to be crushed enough for the aroma to come out. In fact, some recipes use whole seeds
Step 5. Coarsely chop the pistachio nuts
If you bought whole nuts, peel off the shells with your fingers. Then cut the beans into 3-5 pieces on a cutting board. Chop until you have 1/4 cup of nuts. The nuts will be used as a garnish on the halwa once it is ready to be served. Place pistachios in a bowl and set aside.
Step 6. Heat 2 tbsp oil
Use a larger skillet or pot. Pour the oil or ghee into the pan once it's hot enough. You can tell if the pan is hot enough if it makes a hissing sound when splashed with water.
- If you have a frying pan with a heavy bottom, use it. This higher quality skillet conducts heat more evenly. Your mixture will not burn quickly if you use this skillet.
- Ghee is shaped like melted butter. Ghee can be found at Whole Foods or in most Indian or international supermarkets.
- Neutral cooking oil is an oil that does not give a certain aroma to the dish. For example, you can also use corn oil, peanut oil, or canola oil for this dish.
Step 7. Put the crushed cardamom seeds in the heated oil
Cook on medium-high heat. Stir the cardamom in the oil using a spoon. Let it cook for half a minute or until you can smell the aroma it gives off.
Step 8. Add four cups of coarsely grated carrots to the pan
Keep cooking on medium-high heat. Stir the carrots until they are combined with the cardamom. Let the mixture cook for 3 minutes, stirring occasionally.
Step 9. Pour 3 cups of milk into the mixture
Bring the milk mixture to a boil. Once the mixture boils, reduce the heat to medium. Cook the mixture for 5 minutes. Keep stirring while the mixture is simmering. After five minutes, reduce the heat to low, and let the halwa cook for about an hour. Check the halwa and stir occasionally.
After an hour, some of the liquid in the mixture will evaporate
Step 10. Add the following ingredients to the mixture:
1 1/4 cups sugar, 1/4 cup raisins and a pinch of saffron. Use your index finger and thumb to scoop out a small amount of saffron. Add to the mix. Cook the mixture for another 20 minutes. Cook until the mixture becomes thick and glossy.
Step 11. Transfer the halwa to a bowl
Eat the halwa using a spoon. You may be able to let the halwa sit for a few minutes to cool. Halwa can be served warm or cold.
To cool the halwa, place it in a bowl that fits in the refrigerator. Cover the bowl with plastic wrap and put it in the refrigerator. Let the halwa sit in the refrigerator for three to four hours before serving
Step 12. Sprinkle with chopped pistachio nuts for garnish
Enjoy your typical Indian dessert with friends and family.
Method 2 of 2: Preparing the Carrot Halwa Vegetarian
Step 1. Prepare the carrots
Wash and peel four large carrots. Make sure to scrub the carrots thoroughly. Then peel the carrot skin with a vegetable peeler.
If you don't have large carrots, wash and peel about eight small or medium-sized carrots. You need to have enough carrots to make four cups of grated carrots
Step 2. Grate the carrots
Use a cheese grater with a larger hole to grate the carrots roughly. You can also use a food processor. However, don't let the carrots become too fine in the food processor.
One large carrot equals one cup of grated carrots. If you don't have large carrots, use a measuring cup and grate the carrots until you have four cups
Step 3. Peel eight cardamom seeds
You can buy cardamom seeds from grocery stores with many options such as Whole Foods. Cardamom is usually wrapped in clear plastic and placed on the spices or produce. Open the skin with your finger, and take the seeds.
Step 4. Crush all the cardamom seeds
Use a grinder, pounder, or the blunt end of a cooking utensil to crush the cardamom seeds. On a cutting board, press the seeds firmly with a utensil until the seeds crumble. Crush it two or three times, until the large pieces become smaller.
You do not need to continue to crush the seeds until they are fine. The seeds just need to be crushed enough for the aroma to come out. In fact, some recipes use whole seeds
Step 5. Coarsely chop the pistachio nuts
If you bought whole nuts, peel off the shells with your fingers. Then cut the beans into 3-5 pieces on a cutting board. Chop until you have 1/4 cup of nuts. The nuts will be used as a garnish on the halwa once it is ready to be served. Place pistachios in a bowl and set aside.
Step 6. If you have a frying pan with a heavy bottom, use it
This higher quality skillet conducts heat more evenly. Your mixture will not burn quickly if you use this skillet.
Step 7. Add the coarsely grated carrots, 4 1/4 cups almond milk, and crushed cardamom seeds to the pan
Stir until smooth using a spoon. Cook over medium-high heat until the mixture boils.
Step 8. Cook the mixture for 30-40 minutes or until the liquid reduces
Reduce to medium heat. Check the mixture after 15-20 minutes, if the liquid is still at the same level, cook again on high heat. All liquid should evaporate after 40 minutes. The longer and hotter the mixture is cooked, the thicker the mixture will be. Cook until the mixture has a thick, glossy consistency without any liquid.
You can use soy or coconut milk instead of almond milk in this dish. Coconut milk will add a sweeter and sharper taste. In contrast, soy milk has a slightly softer taste and a slightly thicker consistency
Step 9. Turn off the heat and add the date paste for taste
Start with a quarter cup of date paste, and stir into your mixture. Taste a little using a clean spoon. Add more pasta until the halwa is sweet enough.
- Use agave nectar to sweeten the carrot halwa. Start with half a cup, and taste the flavors. If you are adding agave nectar, cook it longer, until the mixture is thick and glossy.
- Date paste and cashew butter can be found at grocery stores such as Whole Foods.
Step 10. Add the raisins and 1 tbsp cashew butter
Cashew butter is the ingredient of choice, and will add a softer, thicker level of consistency to the dish. This butter will also add more fat and protein to your dessert. Stir the raisins and cashew butter until smooth.
Step 11. Transfer the halwa to a bowl
Use a spoon to eat it. Halwa can be served warm or cold.
To cool the halwa, place it in a bowl that fits in the refrigerator. Cover the bowl with plastic wrap and put it in the refrigerator. Let the halwa sit in the refrigerator for three to four hours before serving
Step 12. Sprinkle with pistachio nuts for garnish
Enjoy your typical Indian vegetarian dessert with friends and family.
Tips
- Always cook halwa in a skillet with a heavy bottom.
- If you don't want to peel carrots, use baby carrots instead.
