This traditional carrot dessert is one of the most famous and sought for dessert recipes in Indian subcontinent. It is partly because of its mildly sweet taste, plus all the vegans can freely enjoy. The recipe is pretty simple, in which shredded carrots are cooked with sugar and milk mainly, and then some powdered milk and ghee is added to give the dessert a soothing taste. The use of cardamom powder in the recipe adds a new twist of flavors into it. The best part about carrot halwa is that you can get to preserve it for as long as 7 days in your refrigerator and enjoy whenever you want. Some people like it hot, while others love it chilled.
- 3 cup Grated carrot
- 1 cup Evaporated Milk
- 3/4 cup Sugar
- 1/2 cup Milk powder
- 3 tbsp Ghee
- 1/5 tbsp Cardamom Powder
- Take a broad skillet and add 1 tablespoon ghee into it. Let this ghee melt over medium heat. Then stir in shredded carrot.
- Stir cook the carrots until all of their moisture evaporates completely, and the ghee is separated from the carrots.
- Add ½ cup sugar and mix well with carrots, add more sugar and mix it again. Finally, add evaporated milk, and cardamom powder then cover the lid to cook for 5 minutes on medium heat.
- Remove the lid and stir in powdered milk then mix it well to incorporate. Stir in remaining ghee and mix well.
- Garnish as desired and serve.
- Shredded nuts are usually used to garnish this carrot dessert, but it is not mentioned in the recipe since not everyone likes to have a nuts topping. You can serve the nuts on the side of the dessert.
- Keep the halwa stored in a closed and sealed container. And avoid eating directly from the store dessert. Take it separately in a serving bowl and put the rest back in the refrigerator.
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