Carrot Halwa
Ingredients
- 500 gCarrot (finely grated)
- 500 mlWhole milk
- 3 tbspghee
- 100 gWhite sugar
- 1 tspCardamom powder
- 30 gRoasted salted pistachio (crushed)
Method
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.
- 1
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
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
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
Stir in the crushed pistachios. Remove from heat when the texture is dense but still soft to the bite.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 4 days in the refrigerator in an airtight container. Reheat gently in a pan with a splash of milk.
