Carrot Halwa (or Gujar Halwa) is a popular dessert throughout India. It's traditionally enjoyed during festivals and celebrations like Diwali and Holi. In the cooler months, it's often served warm, while in warmer times, it's served chilled. Whole milk is traditional here, but coconut milk is a lovely substitute.
*Note: this recipe cooks down quite a bit. If you're making this for a crowd, consider doubling or tripling the ingredients.
Ingredients
- 3 tbsp plus 1 additional tbsp butter
- 4 cups (about 1 lb) carrots, peeled and shredded
- 3 cups whole milk
- ½ tsp ground cardamom
- ¼ cup sugar, plus more to taste
- ¼ cup toasted almonds or pistachios, chopped
Preparation
- Melt the ghee in a wide, heavy skillet. Add the carrots to the skillet, stirring, and cook over medium-low heat until the carrots begin to caramelize, 20-25 minutes. Stir frequently to keep them from sticking. They should look quite dry.
- Stir in the milk and the cardamom, Simmer, stirring occasionally, until the milk has noticeably reduced into the carrots, about 30-60 minutes, depending on your cookware. Stir in the sugar and cook for 5-10 minutes more.
- Taste and adjust the sugar. If your carrots are on the less sweet side, you may find that a little extra sugar is called for. The carrots should be almost jammy, with very little moisture. Serve warm or chilled, garnished with the toasted almonds or pistachios (or both!)
