There’s an Indian restaurant that I used to go to weekly where everything on the lunch buffet was orange; there was the bright orange tikka masala, assorted curries in pale orange, and even the biryani had an orange tint to it. While most other Indian places in town served kheer (rice pudding) for dessert, this one served warm orange mush. It was this soothing porridge eaten in the company of good friends that somehow made returning to my cube of terror (this was before my life as a cupcake blogger) tolerable. I had no idea what made the mush orange or gave it its exotic flavor. I hoped (but never asked) that it wasn’t just lots of artificial color.
The orange mush was carrot halwa (gajar halwa) and I now know how to make it myself! The exotic smell turned out to be cardamom and ghee simmering on the stove, and when I smelled it in my own house, I breathed it in deeply and lamented that I didn’t have a whole orange buffet to go with it.
Carrort Halwa Recipe
|If you choose to serve the carrot halwa cold,
it can be served as squares (shown here) rather than mush.
I always prefer it warm!
I got the recipe for carrot halwa from IndiaCurry.com. I modified it slightly and added my own tips and notes in the version below.
While most of us in the United States are getting excited about Halloween, people in India are starting to think about Diwali (the festival of lights), which is on November 5. This week, I’ll be featuring desserts for Diwali. Coming up, I’ve got gulab jamun and, of course, Diwali cupcakes!