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Carrot Halwa

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Carrot Halwa
Ruhana Ebrahim
MASTER CHEF
RUHANA EBRAHIM

Interior Decorator by profession, recreational baker- Food Author of Oh My Cupcakes! (Another book o ...

RUHANA EBRAHIM'S RECIPES

RECIPE

Carrot Halwa

Rec cred: old indian delights
Pic cred: ruhana ebrahim

Ingredients:
2 cups grated carrots
Good pinch saffron threads
2 liters milk
1 cup ghee (Clarified butter)
2 tablespoon semolina
155g (small tin) nestle dessert cream
1⁄4 cup ordinary sugar (or more to taste)
1 teaspoon Elachi (cardomom) powder
397g tin condensed milk
2 tablespoon badaam powder
1 tablespoon desiccated coconut
3 tablespoon slivered badaam/pistachios

Method:
1. On a low heat, boil carrots and milk, stirring continuously so milk does not scorch at bottom of pot.
2. When it has thickened and turned mushy, leave aside.
3. In a separate pot, heat ghee (Clarified butter).
4. Add semolina and braise till golden.
5. Add in carrots and mix in well.
6. Add saffron, condensed milk, cream, badaam, coconut, Elachi (cardomom) and sugar to taste.
7. Mix in vigorously, becareful halwa does not scorch.
8. When ghee (Clarified butter) rises to surface and halwa fluffs up, remove from heat.
9. Serve hot with slivered badaam/pistas over.
10. May serve with additional dessert cream.

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JAMEELA REHMAN
BROWSER 3 weeks ago

Salaam Ruhana,

I made the Carrot Halwa and followed the recipe exactly like you have written. WOW it came out awesome. Thank you

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