How to Make Carrot Halwa With Condensed Milk, Easy Carrot Halwa Recipe
- 1150g grated carrots, 8 medium size (7 Â½ – 8 cups)
- 1*397g tin condensed milk
- Â½ cup â€“ 1 cup water
- 1 â€“ 1 Â¾ cup white granulated sugar (Add according to your preference)
- 8 cardamoms crushed
- 4 Tablespoon ghee (Clarified butter) â€“ You may use as less as 1 Tablespoon
- A handful of your favourite nuts chopped (I used a mixture of pistachios and almonds. You can use cashewnuts and raisins as well.
- A handful of crumbled Khoya (Optional)
- Pressure cook carrot with Â½ a cup of water until cooked well. Open cooker and cook until all water has been absorbed. If using a regular saucepan, add 1 cup of water, cover the pan and cook them until completely soft and all water has been absorbed. (Use a wide pan to reduce cooking time).
- Add sugar and stir well. Cook until sugar melts.
- Add condensed milk stir well and cook on medium heat by keeping the lid open until all the water and milk has been absorbed. Add ghee, mix well and cook for 5-10 minutes until you can see oil bubbling on the surface. At this stage, you can cook further to get a dry textured halwa or stop cooking as soon the moisture has disappeared from the mixture and oil starts bubbling to get a softer and moist halwa. The more you cook at this point, the drier the halwa becomes.
- Add crushed cardamom and khoya (if using) and stir well. I normally donâ€™t add khoya, but if you want to make it richer, you may add it.
- Spread the Halwa on a steel plate with sides or any and flatten it. Scatter chopped nuts and raisins if using on top and gently press it with back of a spoon. Serve hot, warm or cold or even with vanilla Ice cream.