Carrot Halwa infused with Vanilla Cardamom Flavors, is a quick and easy Indian Carrot Pudding, a traditional Indian sweet dish, specially prepared in winter season. Check out in #Desserts and for specifically Indian Sweets check out #IndianSweets.
This Carrot Halwa infused with Vanilla Cardamom Flavors recipe is a traditional way of making delicious carrot pudding without any shortcuts or tweaks. This traditional recipe uses just full fat milk, ghee, powdered jaggery and granulated sugar. This recipe does not need khoya(evaporated milk) or condensed milk. Check out some other similar recipes shared on my blog :
The steps of the recipe can be summarized as follows :
- Wash and peel the carrots. Dry it using a paper towel. Grate it manually or using a food processor.
- Use a deep heavy bottomed pan to make the carrot pudding.
- Add grated carrots and sauté it till it leaves the moisture. Stir and mix in the milk. Let it simmer on low medium heat.
- While the mixture is simmering on a low flame, keep on stirring in between. The grated carrots will cook in the milk and the milk will start to reduce and evaporate.
- When the milk has 75% reduced, add the sugar, vanilla and powdered cardamom to the mixture.
This recipe involves simmering and constant stirring. Anyway, you can’t, on eating this, resist one moment of your stoveside-stirring captivity 🙂
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- 4 cups peeled and grated carrot
- 4 cups milk(full fat or reduced fat)
- 2 tablespoon desi ghee or clarified butter
- ⅓ cup fine granulated sugar
- ⅓ cup powdered jaggery or caned sugar
- 1 tsp cardamom powder
- 1 tsp vanilla extract
- 1 tbsp thinly sliced or chopped cashews
- 10-12 raisins
- Boil the milk in a saucepan and let it simmer till the milk reduces to half
- Heat the ghee in a non-stick pan and saute the carrot for 5-8 minutes, at low medium heat, so that it loses all its moisture.
- Add the milk and bring the mixture to a boil. Lower the heat and let the mixture simmer till all the milk evaporates. Stir and mix in between, especially when the milk comes to a frothing to avoid the mixture sticking to the bottom of the pan.
- Once the mixture thickens and the milk evaporates, add the powdered jaggery and sugar. Stir and mix and let the liquid evaporate.
- Once the mixture thickens, stir in vanilla and cardamom powder. Saute for 2 minutes.
- Turn off the gas and garnish the carrot halwa with cashews and raisins.
- Serve it hot or enjoy it with a dollop of icecream