How to Make Carrot Halwa

Carrot halwa is a delicious dessert from the Middle East. It's a rich pudding-style dessert made with grated carrots, sweetened milk and butter. It's often served at weddings and other special celebrations, but you can enjoy this dish on any occasion! When you need something very sweet and satisfying, make a batch of this dessert and store it for a royal treat. Here's how to make delicious carrot halwa.

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 2 lbs. fresh carrots
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 2 tsp. ground cardamom
• 4 tbsp. fresh butter or ghee
• 5 tbsp. powdered milk
• 1 cup raisins
• 1 heavy bottomed saucepan

1. Grate the carrots. Peel and grate the carrots to prepare the mixture.
2. Prepare the carrots and milk. In heavy bottomed saucepan, combine the evaporated milk, ground cardamom and carrots. Heat to boiling and stir constantly.
3. Reduce the heat and continue stirring. Cook the carrot mixture on medium heat for approximately 30 to 45 minutes until milk is completely absorbed.
4. Remove from heat, and add sweetened condensed milk and butter. Stir vigorously until well blended. Return to low heat to continue cooking.
5. Return mixture to low heat and continue cooking until carrots become very soft and dry.
6. In small bowl, combine powdered milk with a few spoons of water to make a paste.
7. Add milk mixture to carrot mixture in small spoonfuls. Combine slowly, then stir in raisins.
8. Cover and store in refrigerator for at least 8 to 10 hours, preferably overnight before serving. Enjoy!

Tips & Warnings

• Carrot halwa can be served warm or cold.
• Enjoy it with fresh whipped cream or ice cream for variation.
• Store at least 24 hours before serving.
• Add pistachios, walnuts or cashews if you wish.
• Carrot halwa is traditionally made with ghee, but butter can be used as a substitute.
• The carrot and milk mixture must be stirred constantly to avoid sticking and burning.
• Only add the condensed milk after the evaporated milk is completely absorbed.
• The best carrot halwa takes time and patience to cook.