Carrot Halwa Thursday, May 29, 2014


A traditional dessert from India

2 ½ cups grated carrots
2 ½ cups almond milk or regular dairy milk
½ cup sugar (or to taste)
¼ or ⅓ cup almond paste or evaporated milk (optional)
Chopped nuts and dried fruit (optional)
3 or 4 TBSP cardamom, ground
2 or 2/12 tbsp neutral flavored oil (sunflower or canola oil)


Wash, peel and grate the carrots. Mix the almond milk or regular dairy milk and grated carrot together in a pan. Bring the mixture to simmer over medium low heat. Continue to simmer and cook stirring occasionally. After 15-20 minutes add cardamom powder and stir. Continue to simmer until the mixture has started thickening, add sugar & oil. Stir and continue to cook. When the mixture has cooked until it is almost dry, you may add the almond paste and dry nuts and fruits if you wish. If you make these additions, stir and cook further for 2-3 minutes. The carrot halwa can be served hot, warm or chilled. Carrot halwa stays good, covered tightly, in the refrigerator for 3-4 days.


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