CARROT HALWA
Steps:
- Grate the carrots with the fine blade of your food processor or with a box grater.
- Melt the ghee in a stovetop pressure cooker over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or with a heavy saucepan. Discard the papery pods and crush the seeds to a semi-fine powder. Add to the ghee and saute until fragrant, about 30 seconds.
- Tumble the grated carrots into the scented ghee. Cook, stirring every now and then, until slightly deepened in color, about 3 minutes.
- Pour in the milk, sugar and a good pinch of salt. Stir and bring to a boil. Twist the lid in place and ensure it is sealed (refer to the manufacturer's guide for locking the lid). Pressure cook on high for 3 minutes. Follow the guide again for quick-release of pressure, then carefully open and stand back!
- Place over high heat again. Stir in the powdered milk and currants and cook, stirring often, until most of the liquid has evaporated, about 10 minutes. The halwa should have a puddinglike consistency. Sprinkle with the pistachios and serve either warm or cold.
CARROT HALWA
The more you make of this, the less it will be for your family or guests...it is so yummy, that you don't mind gobbling it all up at once! Its an Indian sweet, generally made 'n enjoyed in North India. A family favourite! I love this especially in the cold winter months!
Provided by Charishma_Ramchanda
Categories Dessert
Time 25m
Yield 18 serving(s)
Number Of Ingredients 7
Steps:
- Peel and grate carrots.
- Put milk and carrots in a heavy saucepan.
- Boil till thick, stirring occasionally.
- Once it starts thickening, stir continuously.
- Add sugar and cook further till thickens.
- Add ghee, elaichi, saffron and colour.
- Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
- Serve hot, decorated with a chopped almond or pista.
Nutrition Facts : Calories 170.2, Fat 4, SaturatedFat 2.4, Cholesterol 13.9, Sodium 80.8, Carbohydrate 31.6, Fiber 1.6, Sugar 24.8, Protein 3.4
CARROT HALWA
This is one of my favorite recipes. Easy to cook, tasty to have. Hope you guys enjoy my recipe.
Provided by jinny
Categories World Cuisine Recipes Asian Indian
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Melt ghee in a saucepan over medium heat. Add carrots; cook and stir until soft, about 5 minutes. Add milk and bring to a boil. Cook and stir until thickened, about 10 minutes. Reduce heat to medium.
- Combine water and sugar in a bowl; stir to dissolve. Add to the saucepan with the carrots. Stir in raisins and cardamom. Cook and stir until raisins are plumped and mixture is thickened, about 10 minutes. Remove from heat.
Nutrition Facts : Calories 283.7 calories, Carbohydrate 32.2 g, Cholesterol 46.2 mg, Fat 17.7 g, Fiber 0.4 g, Protein 1.3 g, SaturatedFat 11 g, Sodium 14.6 mg, Sugar 30.5 g
CARROT HALVA
Steps:
- Put the carrots, cheese, raisins, pistachios, cardamom, cloves, milk, and honey into a large saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally, until the carrots are soft and the mixture has thickened, about 15 to 18 minutes. Serve the carrots warm.
CARROT HALWA / SWEET
'Maa ke haath ka bana Gajar ka halwa (mum's homemade carrot halwa)' features a lot in hindi movies of yester-years. As a child I always drooled on hearing this dialogue. It was only when I grew up that I started making carrot halwa and after marriage, esp after moving to UK, because of the ease of getting ingredients for this sweet in this 'foreign' land :-), carrot halwa featured a lot in my kitchen.
Provided by kukskitchen
Time 1h5m
Yield Serves 10
Number Of Ingredients 7
Steps:
- Cook grated carrots with about a cup of milk till soft. You can do this in a thick bottomed pan. Once the milk starts boiling reduce the heat and let the mixture simmer.
- Add the rest of the milk and continue to simmer. After 15-20 minutes, when all the milk is evaporated, add condensed milk to the dry mixture and tip in the sugar as well. Check the amount of sugar , you may require very less sugar as condensed milk is very sweet in itself. Let it simmer till condensed milk also is absorbed and mixture thick.
- Add cardamom powder and mix well.
- The next step is optional. In an another deep pan heat ghee, transfer cooked halwa to it and cook for another minute making sure you stir it with out fail all the way through.
- To serve: - Chop raw almonds, vertically if u can as it looks better that way, and layer them at the bottom of your presenting dish. Layer your halwa on top. This makes the almonds soak in the lovely juices from ur halwa and combines the mixture. This is a tip I learned from my dear friend A. Thanks dear. :-). Feel free to sprinkle a few chopped almonds on top of ur halwa too. - While serving scoop out large portions of ur halwa on to ur serving dish and serve it hot along with a scoop of yummy vanilla ice cream. Heaven!!!
- For an easy microwave method, heat ghee in a MWO safe bowl for 1 minute and add grated carrot. Cook for 2 minutes. Add milk and cook till milk evapourates, stirring occasionally. When the mixture thickens, add condensed milk and sugar. Again cook for another few minutes till mixture turns thick once again. Remove from MWO, add cardamom powder, garnish with almonds and serve.
- A variation to the recipe is adding khoa or grated paneer. I personally do not prefer this as the end result is ever so slightly too sour to my palate.
CARROT HALWA (MADE W/EASE IN SLOW COOKER) - ZWT-8
This is the 1st of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. Carrots & milk may not sound like ingredients for a crowd-pleasing dessert, but 1 bite of Carrot Halwa (from Anupy Singla's The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes) came w/a promise to chg your mind. A traditional Punjabi dish freq sweetened w/sugar & flavored w/nuts & raisins, Halwa is a smashing end to any meal. Use a 5 qt slow cooker & then serve hot or cold. This recipe yields 7 cups, but is easily halved. In that case, a smaller slow cooker may be used. NOTE: I found 7 recipes for Carrot Halwa & didn't compare all of them w/this recipe, but I do know 1 thing - None of them use a slow cooker as their cooking method. Cooking time does not include the slow cooker time & cooling time as neither requres real attention & I estimated 20 min for the time required to grate the carrots. *Enjoy!*
Provided by twissis
Categories Dessert
Time 55m
Yield 14 1/2 Cup Servings, 14 serving(s)
Number Of Ingredients 9
Steps:
- Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
- Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
- Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
- Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
- Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
- When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it's done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.
Nutrition Facts : Calories 347.4, Fat 16.7, SaturatedFat 7, Cholesterol 29.6, Sodium 126.2, Carbohydrate 46.3, Fiber 3.2, Sugar 40.5, Protein 6.4
CARROT HALWA (GAJAR HALWA)
Make some indulgent gajar halwa, a popular dessert in North India. Often served at Diwali to mark the change of seasons, it's almost fudgy in texture
Provided by Roopa Gulati
Categories Dessert
Time 2h10m
Number Of Ingredients 7
Steps:
- Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
- Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
- Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.
Nutrition Facts : Calories 516 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 42 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.24 milligram of sodium
CARROT HALWA (CARROT DESSERT)
A popular dessert, especially in winter when carrots are more readily available. The bright color spreads real warmth in the cold winter season. You can serve it with some table cream also. It is also delicious served cold (though traditionally it is served steaming hot).
Provided by nausheen
Categories World Cuisine Recipes Asian
Time 32m
Yield 6
Number Of Ingredients 5
Steps:
- Heat a large saucepan over medium heat. Add carrots and milk; cook and stir until milk is absorbed, 10 to 15 minutes. Add oil. Cook, stirring constantly, until carrots are softened and golden-orange, 7 to 10 minutes. Add sugar; cook and stir until dissolved, about 5 minutes. Sprinkle cardamom on top.
Nutrition Facts : Calories 339 calories, Carbohydrate 32.7 g, Cholesterol 13 mg, Fat 21.4 g, Protein 5.4 g, SaturatedFat 4.9 g, Sodium 66.7 mg, Sugar 32.6 g
GAJJAR KA HALWA (CARROT HALWA)
When I was growing up in India, the arrival of the red carrots in winter was always the food highlight for my family. This is not a quick dessert, but it is exceptionally delicious.
Provided by Asma Khan
Categories Diwali Dessert Carrot Milk/Cream Cardamom Pistachio Fall Winter Soy Free Wheat/Gluten-Free Peanut Free Vegetarian
Yield 4-6 servings
Number Of Ingredients 8
Steps:
- In a large pan, bring the milk to a boil. Add the grated carrots to the pan and return the mixture to a boil.
- Add the cardamom pods and bay leaf to the pan. Lower the heat to prevent the milk from burning and continue to simmer the milk, stirring at regular intervals to prevent it from catching on the base of the pan.
- After approximately 2 hours, when all the milk has been absorbed, add the ghee or butter and the sugar. Continue to stir for a further 20 minutes until the sugar has dissolved and the carrot paste is moist but with no excess liquid let in the pan.
- Serve the carrot halwa while still warm. I prefer to bring a large serving bowl to the table, and encourage everyone to help themselves, taking as little or as much as their personal sweet tooth dictates! Alongside the halwa, serve bowls of almond or pistachio slivers, to scatter over the halwa, and thick whipped cream, to dollop on the side.
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