Carrot Halwa

Halwa  refers to many types of dense, sweet confections, served across South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Central Europe, Eastern Europe, Malta and the Jewish world.

The term halva  meaning "desserts" or "sweet", is used to describe two types of desserts:

Flour-based

This type of halva is slightly gelatinous and made from grain flour, typically semolina. The primary ingredients are clarified butter, flour, and sugar.

Nut-butter-based

This type of halva is crumbly and usually made from tahini (sesame paste) or other nut butters, such as sunflower seed butter. The primary ingredients are nut butter and sugar.

Halva may also be based on various other ingredients, including sunflower seeds, nut varieties, beans, lentils, and vegetables such as carrots, pumpkins, yams and squashes.

I am going to prepare Carrot Halwa now.

                                 Carrot Halwa recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 15mins    |  Cook time: 1 hr 30 mins     |  Serves:3

Ingredients

Carrot - 1kg ( 3 cups)

Ghee - 1/2 cup

Milk - 2 cups ( full cream optional)

Sugar - 1.5 to 2 cups

Edible camphor - 1 tiny bit

Chopped Badam and Cashew- 1tbsp

Elaichi powder - 1/4 tsp

* note- u can use khoya also, adjust the sugar levels accordingly.
u can use ordinary oil mixed with 1 tbsp ghee if u are health conscious.
The ratio is 1 cup carrot : 1/2 cup milk and 1/2 cup sugar.

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 Method:

• First grate the carrot finely and strain all the water using a strainer. Gently give a press to the carrot grated on the strainer and all the water will come off. Now add it to a heavy bottomed pan with all the milk and allow it boil.
  
• Keep in a low flame and stir it in intervals to prevent burning, Use a wide pan. Milk will keep frothing up and allow it to get cooked until all the milk gets absorbed. 

• Keep cooking in a low flame, now only 1 tbsp milk will remain in the pan, at this stage add 1 tsp ghee and mix well. also add the sugar and mix well. This stage will take nearly 35 mins. If u wish u can add khoya (sugar or sugarless) at this stage to make it more creamy.

• Now the sugar will start to melt and leave water which will again make the carrot watery and keep stirring until all water gets absorbed. Dont add raisins to this halwa, coz it will not stay good for more than 3 days when u add it.

• Keep stiring it continuously from this stage because it will start getting burnt. Now all the liquid will form a sticky paste like consistency. Now take a pan add 1 tbs ghee roast the nuts, add elaichi powder to the ghee and also 1 tiny piece of crushed edible camphor and stir well. From this stage keep adding ghee around the halwa in intervals. You can also add oil mixed to ghee if u are health conscious. Add the roasted ingredients to the halwa and mix well.
• 
• Now slowly add ghee to the sides and stir well. It will form into a halwa paste, All the liquid will totally get absorbed. And it will get into a rolling dough.
  
• You can see the milk solids like small tiny pieces around. And its like a halwa consistency. Transfer it into a greased cup. This stage will appear nearly after 1 hour 15 mins.

• Refridegerate it and serve with garnished nuts!!! It will stay good for 10 days in fridge.