Carrot Halwa (Made W/Ease in Slow Cooker) - Zwt-8
- Ready In:
- 55mins
- Ingredients:
- 9
- Yields:
-
14 1/2 Cup Servings
- Serves:
- 14
ingredients
- 2 lbs carrots, peeled & washed thoroughly
- 6 cups whole milk
- 2 cups sugar
- 1 cup almonds, crushed (or well-chopped)
- 1⁄2 cup ghee (or butter, melted)
- 1⁄2 cup golden raisin
- 1⁄2 teaspoon ground cardamom
- 1 tablespoon pistachios, ground
- 1 tablespoon almonds, ground
directions
- Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
- Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
- Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
- Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
- Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
- When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it’s done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
twissis
Iceland
I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)