Carrot Halwa - Preparation time minimum 45 mins
When i was thinking to make some sweet for niece birthday. Making of rava kesari is usual so i want to make some sweet which will be tasty, quick and people not used to make frequently. I searched in net and finally ended up making carrot halwa. The procedure is same in almost all the blogs. I just want to make slight difference in the measurement of ingredients and procedure of making so ended up in my way of cooking.
Usually the carrot will have a unique raw smell or taste which i want to overcome because it will reflect in the halwa even after cooking. Which i removed by roasting in ghee initially before starting to cook the carrot in milk. Some people don't like to eat the cashew's roasted in ghee and some want to make the procedure bit quick (like me) so skipped roasting cashews in ghee and added directly to carrot cooking in milk :-). If you want you can add plain (unsweetened) kova to the halwa but i think even milk and carrot is enough to make the dish rich enough along with the ghee.
It is your innovation which can get into the recipe only think that has to be taken care is - ingredients goes in should be cooked and the dish should taste good.
Ingredients:-
Grated carrot - 1 cup
Milk - 1 cup
Ghee - 4 tbsp
Cardamon - 3 or 4 crushed finely(i use the skin portion also so the full flavor comes out)
Sugar - 3/4 cup or 1/2 cup (The carrot i used is not sweet so used 3/4 cup)
Cashew - 10 (chopped)
Preparation method:-
Heat the kadai, add the grated carrot and 1 tbsp of ghee. Fry carrot for 5 mins in the ghee to get rid of the raw smell of the carrot.
Now add the milk (i used raw milk) to carrot and mix.
Cook in low flame by stirring the mixture occasionally so the mixture won't stick in the bottom and the boiling milk won't come out of the vessel.
When the carrot is cooked and milk is reduced add the sugar, chopped cashew to the mixture along with crushed cardamon.
You can soak some saffron strands in warm milk, crush and add at this stage if you want to enhance the flavour.
Cover the mixture and leave to cook till the milk is reduced. Keep stirring occasionally.
When almost all the milk is reduced add the ghee and mix with halwa. Now don't cover the halwa but keep stirring the halwa till the ghee seeps out on the edge of the halwa.
Nice aroma and ghee will come from the carrot halwa.
Serve this halwa hot. Yummy, healthy and colorful carrot halwa is ready.
When i was thinking to make some sweet for niece birthday. Making of rava kesari is usual so i want to make some sweet which will be tasty, quick and people not used to make frequently. I searched in net and finally ended up making carrot halwa. The procedure is same in almost all the blogs. I just want to make slight difference in the measurement of ingredients and procedure of making so ended up in my way of cooking.
Usually the carrot will have a unique raw smell or taste which i want to overcome because it will reflect in the halwa even after cooking. Which i removed by roasting in ghee initially before starting to cook the carrot in milk. Some people don't like to eat the cashew's roasted in ghee and some want to make the procedure bit quick (like me) so skipped roasting cashews in ghee and added directly to carrot cooking in milk :-). If you want you can add plain (unsweetened) kova to the halwa but i think even milk and carrot is enough to make the dish rich enough along with the ghee.
It is your innovation which can get into the recipe only think that has to be taken care is - ingredients goes in should be cooked and the dish should taste good.
Ingredients:-
Grated carrot - 1 cup
Milk - 1 cup
Ghee - 4 tbsp
Cardamon - 3 or 4 crushed finely(i use the skin portion also so the full flavor comes out)
Sugar - 3/4 cup or 1/2 cup (The carrot i used is not sweet so used 3/4 cup)
Cashew - 10 (chopped)
Preparation method:-
Heat the kadai, add the grated carrot and 1 tbsp of ghee. Fry carrot for 5 mins in the ghee to get rid of the raw smell of the carrot.
Now add the milk (i used raw milk) to carrot and mix.
When the carrot is cooked and milk is reduced add the sugar, chopped cashew to the mixture along with crushed cardamon.
You can soak some saffron strands in warm milk, crush and add at this stage if you want to enhance the flavour.
Cover the mixture and leave to cook till the milk is reduced. Keep stirring occasionally.
When almost all the milk is reduced add the ghee and mix with halwa. Now don't cover the halwa but keep stirring the halwa till the ghee seeps out on the edge of the halwa.
Nice aroma and ghee will come from the carrot halwa.
Serve this halwa hot. Yummy, healthy and colorful carrot halwa is ready.
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