This particular recipe is something close to my heart. I have grown up relishing this recipe, and I have tried a lot of versions, but the one that my mom makes is irreplaceable authentic. The origin of this recipe dates back to the Mughal Period. The word Halwa originates from Arabic which means sweet. This recipe is usually served during the winters because of the seasonal availability of carrots and is simple to cook. The other versions of this recipe include adding Mawa/Khoya but that won't do justice with the recipe.
The Indian recipe we have listed below serves up to 3-4 people with a 10 min preparation time and a 50 -60 minutes cooking time.
The key ingredients for this dish are patience and commitment. The rest can be bought online or from your nearest supermarket
Carrots - 350 grams (grated)
Cardamom Pods - 3
Milk - 3 cups (approx 410 ml, could go up to 450)
Sugar - 3/4 cup
Saffron - 5-6 strands
Salt - a pinch
Ghee - 1/4 cup
Almonds(nuts of your choice) - 10-12
* I encourage you to follow the recipe as it is because every ingredient has a major role to play.
Add the grated carrots along with a pinch of salt to a pot on high heat. The salt will help to extract the excess water and the high flame will evaporate it.
Add milk, cardamom pods(crushed), saffron, and lower the flame to medium.
Stir the milk till the milk is thickened into the milk solids for about 35-40 mins.
Mix well, add ghee and keep mixing the contents for 5-7 mins.
After 5-6 mins add sugar, mix the components, and turn off the flame.
Add the chopped nuts and serve hot.