Carrot Halwa Recipe
Easy desserts: Carrot Halwa:
During winter, we get juicy, bright orange and red color carrots in abundance. Yes.. it is irresistible not to cook carrot halwa in this season. Cooking halwa doesn't require serious planning as such. Carrot halwa is an authentic sweet that continues to be popular even in the present generation. We cook it on occasions like birthdays, festivals, parties, picnic etc. You can store this sweet for a few days in the room temperature, afterwards it can be stored in refrigerator for at least a week. Store it in an airtight container.
Carrot halwa is creamy in texture. It is rich with milk solids. Using less ghee in the recipe makes it fatless. It is high in vitamin A, B-6, calcium, iron and dietary fiber. Eating carrot has numerous health benefits. The soft texture of the halwa makes you eat more. We get carrot halwa even in restaurants in India. It is considered as a dessert, incredibly delicious.
I have seen young girls choose to make carrot halwa as their first sweet cooking venture. Easy and simple to cook carrot halwa is a favorite of everyone. Mostly, carrot halwa turns out proper even for the new hands.
- 1 1/2 cups carrot, grated
- 1/2 cup milk
- 1/2 cup sugar, as per taste
- 4-5 cardamom, crushed
- 3 tsp ghee
- 3 tsp milk cream, fresh/frozen Or use khoya
- 2 tsp khova/khoya/milk solids, Use either milk cream or khoya, any one of these
- 15 pieces Cashew nuts
- 15 raisins
How to Make Carrot Halwa ?
- Wash carrots, remove the outer skin(optional). Grate them. Pour milk on it. Cook in a pressure cooker till two wistles. This pre cooking helps in reducing the total cook time.
- Heat two tea spoon ghee in a deep bottom pan. Roast the cashew nuts and raisins till they change color. Remove on a plate. Let the remaining ghee be in the pan.
- Pour the carrot-milk mix to the pan. Boil till it becomes almost dry. Add sugar. Stir occasionally to take care that the content does not burn in the bottom. Let the fire be medium high, till the water evaporates from the content. Reduce the flame. Add khoya or milk cream, which ever is your choice. See that you are adding any one of these. Let it cook slowly. Mash khoya with a spoon. Mix well.
- Add roasted cashew nuts, raisins and cardamom powder. Simmer it till the content comes together, forming a lump. Add one tea spoon ghee. Don't make the content too dry. Turn off the heat when the halwa looks dry, yet a little juicy.
- Remove on a serving bowl. Enjoy eating this sweet treat !!
Richness of carrots
- Carrot is the most popular and widely used vegetable in the whole world. Eating carrot provides numerous health benefits. It has high level of beta-carotene which converts in to vitamin A. Carrot is rich in anti oxidants. Consuming carrot helps in preventing from night blindness, eye problems, skin disorders, boosts immunity, protects against toxins, prevents from cancer cell formation, protects against cold and flu, slows down the aging process, checks free radical activity in the body. The anti oxidant and vitamin A helps in controlling the formation of cholesterol build up in the blood streams, prevents from plaque formation.
- It has high fiber content that helps in proper digestion. It prevents stomach burning and eases bowel movement.
- Carrot has vitamin A, C, K, B8, pantothenic acid, folate, iron, potassium, copper and manganese. All these vitamins and minerals help in keeping bone health. They provide care for the overall good health.
- For getting maximum advantage, eat carrots with skin. It has nutrients stored even on the skin and just below the skin. Cooked carrot is more nutritious than the raw one. Use them regularly in salads, soups, cakes, juice, curries etc.
|Serving size: 211g|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 1 g||5%|
|Carbohydrates 31 g||10%|
|Sugar 26 g|
|Fiber 3 g||12%|
|Protein 8 g||16%|
|Cholesterol 2 mg||1%|
|Sodium 158 mg||7%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|