Halwa is a general term referring to a dense sweet that is served in Iran, Egypt, Afghanistan, Pakistan & India. It has many different forms but in India is often made with milk, semolina, butter, and sugar. This halwa has a slightly sweet, caramel flavor from the carrots. Halwas involves some patience and attention, but it’s worth it.
Makes 1 1/2 cups
ingredients
6 cups grated carrots (see note)
4 tablespoons ghee
2 cups whole milk
1 cup cane sugar
1 teaspoon ground cardamom
1/2 teaspoon ground mace
1 teaspoon kewra water
1/2 cup toasted sliced almonds
instructions
In a large saucepan, heat the ghee and add the carrots. Cook on high heat for 5 minutes — the carrots will sweat and release some liquid.
Add the milk, sugar, cardamom, mace, and kewra and continue cooking on medium heat stirring frequently. The liquid will absorb slowly and the milk will caramelize just a bit. Cook until the mixture is almost dry and turn the heat off. Keep it on the heat for a good amount of time, 20 to 40 minutes. Get the carrots to a brown, caramel color. The mixture should form to the spoon, nearly like a dough.
Garnish with toasted and sliced almonds. Best served fresh and warm.
notes & variations
Grate the carrots with the grate blade on a food processor or by hand. Don’t use the standard food processor blade or the desired texture will be lost.
Enjoy cold or warm.
Try chopped pistachios or pecans.
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