Prep 10 mins
Cook 15 mins
The more you make of this, the less it will be for your family or guests...it is so yummy, that you don't mind gobbling it all up at once! Its an Indian sweet, generally made 'n enjoyed in North India. A family favourite! I love this especially in the cold winter months!
- 1 kg juicy orange carrot
- 1 1⁄2 liters milk
- 400 -500 g sugar
- cardamom powder
- 3 pieces saffron
- 3 drops orange food coloring (optional)
- 1 tablespoon ghee
- Peel and grate carrots.
- Put milk and carrots in a heavy saucepan.
- Boil till thick, stirring occasionally.
- Once it starts thickening, stir continuously.
- Add sugar and cook further till thickens.
- Add ghee, elaichi, saffron and colour.
- Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
- Serve hot, decorated with a chopped almond or pista.
I wrote a comment for Gajjar ka Halwa which was meant for this recipie. So I am rewriting it here. Excellent! Excellent! Excellent! I catered an Indian supper last night and had this Carrot Halwa with the edition of almonds for dessert. It was deliciously wonderful and went down very well. guests loved it so much that they took the recipie home. I live in Yarmouth, Nova Scotia, Canada
Very tasty. I have eaten versions of this before, but this was my first attempt at making this myself at home. The flavor is very good, although a bit sweeter than I personally care for (I used the lesser amount of sugar), although my daughter found it to be perfectly sweet. After consulting with the recipe poster, I have learned that the cook time is off-it took 1 hour and 10 minutes total for mine to get to the proper thickness (the current cook time lists only 15 minutes).