Carrot Halwa, Indian Dessert
Carrot halwa is a common sweet dish and is mostly prepared during the winters.
Carrot halwa is one of the popular sweet recipes of India. It is a nutritious dessert as carrot is loaded with lots of vitamins. This yummy recipe is relished by the people of all ages. It is very easy to make and requires only little ingredients. Carrot halwa is mostly eaten during the winter season.
Ingredients of Carrot Halwa
Two cups of finely grated carrots
Six tablespoon of ghee
One cup of milk
One tablespoon of water
A pinch of saffron
One-third cup of sugar
Half teaspoon of grounded cardamom
One tablespoon of sliced almonds
Methods of preparing Carrot Halwa
Soak the saffron in one tablespoon of water for at least ten minutes.
Melt the ghee in a heavy pot over low heat and add the carrots. Cook and stir for five minutes until it turns slightly brown.
Add the milk and stir it constantly and the soaked saffron along with the other ingredients. Cook over low flame without covering the pot until all the liquid is covered. It may take about fifteen minutes. Stir from time to time to prevent burning so that it does not stick to the pan.
Serve about one fourth cup per person.
Carrot halwa can also be made without sugar. The details of the ingredients and preparation method are as follows:
Ingredients of Carrot Halwa without Sugar
Two cups grated carrot
One and one-fourth cups cashew milk
One tablespoon or three powdered cardamom
Ten gram levulose or melted jaggery, adjust to taste
Six unsalted pistas (chopped and roasted)
Methods of preparing Carrot Halwa without Sugar
Firstly, grate the carrots.
Then take a pan and add the carrots and milk to a boil. Stir regularly and simmer for about fifteen to twenty minutes.
Add powdered cardamom.
Add sweetener once the milk is absorbed.
Add roasted pistas.
The sugar free carrot halwa is a delight for the calorie conscious people. It is also a treat for the diabetic patients. These recipes of carrot halwa are quite popular during occasions like Diwali, Holi, Janmashtami etc.
(Last Updated on : 17-11-2014)
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