Alphabet Cooking Series | C for Carrot Halwa | క్యారట్ హల్వా

Carrot Halwa
Ingredients:
- Carrots
- Ghee (clarified butter)
- Dry fruits (such as almonds, cashews, and raisins)
- Milk
- Elachi (cardamom) powder
- Sugar (optional, and not mentioned but commonly used)
Instructions:
1. *Prepare the Carrots:*
- Wash the carrots thoroughly.
- Cut off the ends and peel the carrots using a peeler.
- Grate the carrots finely or blend them coarsely in a food processor.
2. *Temper the Dry Fruits:*
- Heat a pan on medium flame and add 1-2 tablespoons of ghee to it.
- Add the dry fruits to the hot ghee and sauté them until they turn golden brown.
- Once done, remove the dry fruits and set them aside.
3. *Cook the Carrots:*
- In the same pan, add 2 more tablespoons of ghee.
- Add the grated/blended carrots to the pan and sauté for about 2 minutes, stirring continuously.
4. *Add Milk:*
- Pour milk over the sautéed carrots. The amount of milk depends on the quantity of carrots used and your preference for consistency.
- Cook on medium flame, stirring occasionally. Allow the milk to reduce and the carrots to cook thoroughly.
5. *Add Flavors:*
- Once the milk has mostly reduced, add sugar to taste (if you're using it). Stir well until the sugar is dissolved and the mixture thickens.
- Add elachi (cardamom) powder for fragrance and flavor.
- Add the sautéed dry fruits back into the pan, mixing them into the carrot mixture.
6. *Final Cook:*
- Continue to cook for another 5 minutes, stirring occasionally, until the mixture reaches a thick consistency typical of halwa.
- Once the carrot halwa has cooked down to your desired consistency, turn off the flame.
7. *Serve:*
- Serve the carrot halwa hot, or let it cool down to room temperature. It can also be served cold, depending on personal preference.
This dessert is perfect for celebrations, festivals, or as a comforting treat. Enjoy your homemade carrot halwa!
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