Black Carrot Halwa - Carrot Pudding Slow Cooked In Milk
The way the sweet and soft but chewy grated carrots, cooked in ghee combine with the crunch of the nuts and the delicate taste of khoya - it is just heaven served in a bowl!
- 1 kg Black carrots
- 1 liter milk
- 200 gms khoya
- 1/2 cup sugar (we like our desserts a little less sweet, increase according to your taste)
- 2 tbsp ghee
- 1/4 cup chopped nuts
- 1 tsp cardamom powder
- 1/8 cup raisins
Wash, peel and grate the carrots.
Blanch the carrots in hot water for 2-3 minutes and drain.
In a heavy bottom pan, add blanched carrots with cold milk and cook on low flame till the milk has dried and the carrots fully cooked.
This will take about and hour or so. Be patient and keep stirring in between.
Add sugar and ghee.
Cook till sugar is fully dissolved for 5-6 minutes.
Add the crumbled khoya, chopped nuts, caradmom powder and raisins and cook further for 5-6 minutes.
Serve hot garnished with some more nuts.