The carrot halwa is an Indian dessert made with carrots, milk, and sweetener. It is also known as "gajar ka halwa". Most of the ingredients in the traditional recipe are quite common, although you may not have green cardamom seeds in your kitchen. If you want a traditional recipe or a vegetarian recipe, making halwa carrots is relatively simple.
Halwa traditional carrot
1 pound of carrots- 4 large carrots
2 tablespoons of ghee or neutral cooking oil (canola oil, grapeseed oil or peanut oil)
8 green cardamom pods * found in Wholefoods, Safeway or equivalent grocery store
3 cups of whole milk
1 1/4 cup sugar
1/4 cup raisins
Saffron pinch * found at Whole Foods, Safeway or equivalent grocery store
1/4 cup chopped pistachios
Vegan carrot Halwa
2 pounds of carrots- 8 large carrots
4 1/4 cups of almond milk
8 green cardamom pods * found in Whole Foods, Safeway or an equivalent grocery store
Date of the pasta to taste (as a sweetener) * see above
1 1/2 tablespoons of cashew butter (optional) * also see above
1/4 cup raisins
1/4 cup chopped pistachios
Prepare the carrots Wash and peel four large carrots. Make sure you clean the carrots. Then remove the peels with a vegetable peeler.
If you do not have large carrots, wash and peel about eight small or medium carrots. In total, you'll need enough for four cups of grated carrots.
Grate the carrots. Use a cheese grater with larger grooves to roughly grate the carrots. You can also use a food processor. However, do not allow them to become a paste in the food processor.
A large carrot equals approximately one cup of grated carrot. If you do not have large carrots, use a measuring cup and grate until you have four cups.
Extract the cardamom seeds from the eight pods. You can buy these pods at a grocery store with a large selection like Whole Foods. The pods are usually wrapped in cellophane and near the section of spices or products. Open the pods with your fingers and remove the seeds.
Crush all the cardamom seeds. Use a rolling pin, a mortar and pestle, or the blunt end of a kitchen utensil to crush the cardamom seeds. On a cutting board, press the seeds firmly with your instrument until the seeds break. Crush two or three more times, until the larger pieces break a little
It is not necessary to continue crushing the seed. The seeds just need to be crushed enough to release their flavor. In fact, some recipes use whole seeds.
Chop the pistachios thickly. If you bought the whole nuts, open the shells with your fingers. Then, on a cutting board, cut the nuts until they are in 3-5 pieces. Chop the nuts until you have about ¼ cup. They will be used as a garnish for your halwa once it is ready. Place them in a container and set them aside.
Heat the 2 tablespoons (29.6 ml) of oil. Take out a large skillet or a high-sided skillet. Pour the oil or ghee, and raise the heat to medium-high. You will know that the oil or ghee is hot enough when it sprays water on it and produces a whistling sound.
Use a heavy bottom tray if you have one. These higher quality pans will distribute the heat more evenly. It is less likely that your mixture will burn if you use a heavy bottom pan.
Ghee is a form of clarified butter. It can be found in Whole Foods or in most Indian or international supermarkets.
A neutral cooking oil is one that does not give a particular flavor to the dish. For example, you can also use corn oil, peanut oil or canola oil for this dish
Put the crushed cardamom seeds in the hot oil. Keep the heat at medium-high. Mix the cardamom in the oil with the kitchen spoon. Let it cook for about half a minute or until you can smell its fragrance.
Add four cups of grated carrots in the pan. Keep the heat at half height. Mix the carrots with the cardamom. Let the mixture cook for 3 minutes, stirring occasionally.
Pour 3 cups of whole milk into the mixture. Bring the milk mixture to a boil. Once the mixture is boiling, lower the heat to medium. Cook the mixture for 5 minutes. Stir all the time the mixture is boiling. After five minutes, lower the temperature to low and let the halwa simmer for about an hour. Check the halwa and stir occasionally.
To cool the Halwa, push it into a container that fits your refrigerator. Cover the bowl with a saran wrap and place it in the refrigerator. Let it cool in the refrigerator three to four hours before serving.
Cover it with a pinch of chopped pistachios for a garnish. Enjoy your Indian dessert with friends or family.
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