Carrot halwa

PT45M

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Avi says: 'Carrot halwa is a dish made all over India but with different variations. It can be rich, sweet and milky, but my version is almost like a carrot cake, with a few sultanas, pistachio and cardamom – not too sweet yet unctuous and moreish.'

Ingredients

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Halwa

  • 500g of carrots, peeled and grated
  • 500ml of whole milk
  • 100g of caster sugar
  • 6 cardamom pods, husks removed and seeds crushed
  • 1 handful of raisins, or sultanas
  • 25g of ghee

To serve

1

Put the grated carrot and milk in a heavy-bottomed pan, place over a high heat and bring to the boil

  • 500g of carrots, peeled and grated
  • 500ml of whole milk
2

Once boiling, turn the heat down to medium and simmer, stirring regularly, until most of the liquid has evaporated. This will take about 30 minutes

3

Add the sugar, cardamom seeds and raisins (or sultanas) and continue cooking, stirring so the mixture doesn’t catch. Finally add the ghee and cook until the colour is deep orange and unctuous

  • 100g of caster sugar
  • 6 cardamom pods, husks removed and seeds crushed
  • 1 handful of raisins, or sultanas
  • 25g of ghee
4

Leave the halwa to cool slightly before serving with a scoop of vanilla ice cream and chopped pistachio nuts

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