Carrot Fudge (Carrot Halwa)

A very popular Indian dessert.. second probably only to the Gulab Jamun in how popular or common it is in Indian restaurants is the Carrot Fudge more famously known as the Carrot Halwa. Apart from the hours spent on grating carrot (which is when I regret not owning a food processor) this isn't all that difficult to prepare.


Did I mention it also requires a lot of patience to cook this dish. The dish has to be slowly cooked and making this in a slow cooker has its advantages if you own one. I personally do not have a slow cooker but a friend of mine does and she swears by it.  


Grated carrot sauteed in clarified butter and cooked in milk that's reduced and served with toasted nuts. Wondering whether I just made a really small portion of halwa or did we just gobble it all up because it was so irresistibly scrumptious. Just the thought of it makes me want to make this dish again.. Lip smacking yumm..


In an attempt to pep up the presentation of the halwa, you could shape them as balls. I am going to call them carrot halwa ladoo's or fudge balls. It makes the halwa easier to serve and even quicker to devour in a mouthful. Make these and irrespective of how they are shaped you will find that they will disappear in a jiffy. 

Check out our Carrot Pudding and Carrot Pudding Popsicles recipe for more carrot fun..

Ingredients:
Cardamon Powder1 tsp
Cashew nuts10 halved
Carrot2 cups
Milk2 Cups
Ghee2 tbsp
Sugar1/2 cup
Pistachio nuts10
Raisins10

Method:

  1. Prep the carrots and nuts: Peel and grate the carrot. Halve the cashew nuts and chop the pistachio nuts.
  2. Toast the nuts: In a large pan, add 1 tbsp of ghee. When the ghee is hot, add the cashew nuts and lightly brown them. Switch off the flame and then add the raisins they will absorb the ghee and bloat. Remove the cashew nuts and raisins from the pan and keep them aside for seasoning. 
  3. Cook the fudge: Add the remaining ghee into the pan and then add the grated carrot. Keep the flame in medium. Saute the carrot till they soften and begin to give a nice aroma. This generally takes 4 - 5 mins. Increase the flame to high and add sugar, cardamon powder and milk till the milk boils. Once the milk boils, reduce the flame to medium and keep stirring occasionally till the milk reduces and is absorbed by the carrot. This took me around 40 minutes. 
  4. Switch off the flame. The Carrot fudge is ready to serve. Top with the toasted cashew nuts, raisins and the chopped pistachio nuts before you serve. You can enjoy the dish hot or cold. 

Notes:
  1. Red carrots are generally sweeter and perfect for this fudge. However, if you cannot get hold of red carrots like me, just use the regular orange carrot. This will mean you may need to add more sugar. 
  2. Make sure the carrots are peeled and grated. Carrots should not be cubed or chopped for this recipe. 

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