Kajar Ka Halwa - Carrot Halwa

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curry on cooking femalefocusonline qf april2020Kajar ka halwa is a north Indian favourite dessert soft, sweet and fudgy treat served at special occasions. Carrot halwa is traditionally made using full fat milk, simmered until it becomes rich and sweet, using condensed milk speeds up the cooking process. Dried milk powder is optional; it helps to absorb/dry out the carrot mixture.
This dessert can be eaten hot, warm or chilled.

25g ghee or butter
500g carrots peeled and grated
250ml condensed milk
25g cashews
25g raisins
25g sugar
20g dried milk powder (optional)
1 teaspoon ground cardamom powder

To garnish chopped nuts: pistachios/ almonds/ cashews (optional)

Serves 4

In a large heavy-based pan, heat the ghee on a medium heat then add the grated carrots. Mix and coat the carrots with the ghee; sauté for five minutes stirring continuously.
Stirring all the time; cook for five minutes on a medium heat, then turn up the heat high and cook for 10-15 minutes or until the carrots become soft and dry looking. Add and mix the cardamom powder.
Pour in the condensed milk and bring to a boil. Turn down the heat to medium and simmer, stirring regularly, until most of the liquid has been absorbed and evaporates.
Add the sugar and fruit and continue cooking, stirring so the mixture doesn’t catch, until thickened, then stir in the milk powder for another minute or so. Allow to cool slightly before serving with the nuts sprinkled on top.

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· Recipe supplied by The Spices Sisters from Curry On Cooking. Don’t forget to like them on Facebook 'Curry On Cooking'. You can purchase their currylicious kits from www.curryoncooking.com.