Carrot Halwa (Gajar Halwa)
Cardamom simmering in ghee will make you smile - and then you'll devour this orange bowl!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 4 servings
- 3 C finely chopped carrots tightly packed
- 1/2 C ghee If you can't find this near you, you can make your own ghee
- 1/4 C cashews split in half
- 1/4 C sliced almonds
- 1 C whole ricotta cheese
- 1 C dried milk I used skim and it worked fine, but if you can find whole milk, use that
- 1/4 C milk I used 2%, but whatever you have around will work
- 1 C sugar
- 1/2 tsp ground cardamom
- 1/4 C shelled pistachios crushed
Put carrots in a covered/airtight microwave-safe dish.
Microwave for 10 minutes on high. Set aside.
Heat ghee in a heavy-bottomed pan on medium-low.
Fry cashews and almonds in the ghee until golden. Keep a close eye on them to ensure that they don't burn.
Remove the nuts with a slotted spoon and set them aside.
Add ricotta cheese and dried milk to the ghee and stir to combine.
Fry till almost all the moisture is gone and the cheese just starts to turn brown.
Add cooked carrots, stir to combine, and cook for two minutes.
Add milk, sugar and cardamom. Stir. Cook on low heat until almost all the moisture is gone again. (The original instructions said that this should take about ten minutes, but it took me about twenty.) Stir periodically to keep from scorching the bottom.
Remove from heat and mix in cashews and almonds.
Serve the carrot halwa immediately, garnished with the pistachios; or, transfer the mixture into an 8" square baking pan, let it cool to room temperature, and then refrigerate it. After two hours, cut it as squares and serve.
Calories: 832kcal | Carbohydrates: 80g | Protein: 21g | Fat: 50g | Saturated Fat: 26g | Cholesterol: 121mg | Sodium: 245mg | Potassium: 997mg | Fiber: 4g | Sugar: 69g | Vitamin A: 333.3% | Vitamin C: 10.7% | Calcium: 49.7% | Iron: 9.8%