Carrot Halwa with Khoya/ Gajar Ka Halwa with Mawa

Halwa is a very popular dessert in the Indian Cuisine. The method of making this Halwa varies from city to city. This recipe is for a simple halwa using carrots. If you find the juicy red varieties of the Carrots, definitely try to make this dish. The original recipe calls for the carrot to be cooked in milk. But that can be a time consuming process. I used khoya to speed up the process.

Ingredients:

Carrots – 500 Gms

Ghee – 3 tbsp

Cashews – 20 (optional)

Sugar – ½ cup

Salt – 1 tiny pinch

Mawa (Khoya) – ½ cup

Elaichi (Cardoman) Powder – ½ tsp

Sliced Almonds – for garnishing – optional

Method:

Heat a tbsp of Ghee in a nonstick pan. Roast the Cashews, transfer to a plate and keep aside.

Add another tbsp of Ghee to the pan. Roast the grated Carrot in it for 4 to 5 minutes covered with a lid in medium low flame. Stir them frequently. Cook till the Carrots become tender.

Add the Sugar. Mix well. Simmer for 2 minutes (the Sugar will melt and dilute the Halwa initially). Keep stirring in regular intervals till the mixture turns thick. Add Mawa (Khoya), Elaichi Powder and the roasted Cashew Nuts. Mix well. The mixture will start becoming thicker. At this stage, add the remaining Ghee and stir well. Keep the flame low. Cook for 2 to 3 minutes. The tempting and delicious Carrot Halwa is ready for serving. Transfer to a serving bowl, garnish with sliced Almonds.

Carrot Halwa tastes great when it is warm. One can serve it with Vanilla Ice Cream also.