How to prepare carrot halwa.
Carrots are a great source of vitamins and minerals. Carrot halwa is a carrot-based sweetened pudding dessert that is particularly popular throughout the Indian subcontinent. Below we discuss the reasons why this particular pudding is ideal winter food.
Most Indians have a weakness for sweets, which peaks during the winter months as the body requires more energy to stay warm. Sugar gives a quick energy boost to our system.
The carrot halwa recipe is an easy and tasty super popular Indian sweet recipe made with grated carrots, milk, almonds, pistachios, and sugar. This is one of the easy and delicious dessert recipes that any enthusiastic cook can prepare and attempt.
Firstly, we need ingredients and that are mentioned below.
1) 500-gram carrot (half k .g. )
2) 1 liter milk
3) 8 green cardamoms
4) 5-7 tablespoon sugar
5)5-7 tablespoon ghee
6)5-8 almonds
7) 5-7 cashew nuts
8) 5 -8 pistachios
9)5-8 raisins
Secondly, let's start the preparation process of carrot halwa.
Preparation to make carrot halwa.
1) Wash 500 grams (half k .g)—carrots thoroughly under running water. Peel and finely grate them.
Make sure you use a heavy bottom large pot or pan for this recipe, as it helps prevent the halwa from sticking to the bottom and burning.
2) Crush four green cardamoms in a mortar pestle.
3)On low heat, roast ten pistachios,5 to 6 almonds, and 5 to 6 cashew nuts until crunchy. Remove them to a chopping board, cool and chop them or alternately chop the nuts first and fry them in one tablespoon ghee until golden and crunchy. Set aside if you prefer to use raisins, you may fry them in ghee until plump set aside.
4)Next to the same pan, pour 2 cups of milk and began to heat it
5) Add grated carrots ( optional if you are using regular carrots and not ( Delhi gajar). You can saute the carrot in ghee until a pleasant aroma comes out, then pour milk.)
6)Stir and cook on a medium flame. Keep stirring to prevent burning at the bottom. Since I used a heavy bottom pan, I didn't have to go very often. But I suggest consistently keep checking. Otherwise, the alwa will stick at the bottom.
7) You will have to be cautious always towards the end. Especially with the milk has almost evaporated.
8) Cook until the milk completely evaporates .
9) Next, add a half cup or two tablespoons of sugar and stir a sugar melts, and carrot halwa turns gooey.
10) Once again, stir and cook. When the moisture is half evaporated, add one tablespoon ghee and stir well.
11) Stir and cook until the halwa thickness. Just before you finish off, add half a teaspoon of cardamom powder.
12) Finally, garnish carrot halwa with nuts and raisins serve chilled or warm.
However, chilled or warm.
You must be logged in to post a comment.