Carrot Halwa

A melting, grainy texture with a bright orange hue and the scent of cardamom. The reduced milk coats the carrots until it becomes a dense, sweet cream.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 371
• Protein: 7 g
• Carbs: 40 g
• Fat: 20 g

Ingredients

• 500 g Carrot ( finely grated )
• 500 ml Whole milk
• 3 tbsp ghee
• 100 g White sugar
• 1 tsp Cardamom powder
• 30 g Roasted salted pistachio ( crushed )

Instructions

1. Carrot preparation

   Grate the carrots finely. Heat the ghee in a heavy-bottomed pan. Add the carrots and sweat them over medium heat for 10 minutes until they lose their water and start to soften.

2. Milk reduction

   Pour the whole milk over the carrots. Bring to a boil then lower the heat. Simmer, stirring regularly to prevent sticking. The milk should evaporate almost completely, leaving only a creamy film around the vegetables.

3. Sweetening and aromatics

   Add the sugar and cardamom powder. The mixture will liquefy again. Continue cooking until the preparation becomes glossy and pulls away from the sides of the pan.

4. Finishing

   Stir in the crushed pistachios. Remove from heat when the texture is dense but still soft to the bite.

Chef's tips

• Use a heavy-bottomed pan to prevent the milk from burning during reduction.
• Don't stop stirring at the end: that's when the sugar caramelizes and everything can stick.
• Serve it warm; that's when the cardamom and ghee aromas are most powerful.

Storage

Keeps for 4 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of milk.