Carrot halwa

My husband loves carrot halwa and always orders it when we go for an Indian meal.

I agree that it’s less sweet than many Indian desserts, which counts in its favour. But having tasted his portion any number of times, I never once regretted ordering the kulfi.

This all changed when we started making carrot halwa at home…

The satisfaction of slowly transforming carrots, milk and sugar to a warm, jammy pile of deliciousness. The surprising freshness of carrot halwa eaten the moment it reaches room temperature.

I am a carrot halwa convert and savour every mouthful…

Carrot halwa
(serves 4)

• 75g butter
• 400g carrots, peeled and grated
• ¼ tsp salt
• 750ml milk
• 100g caster sugar
• 50g raisins
• ½ tsp ground cardamom
• ½ tsp ground cinnamon
• chopped pistachios and toasted coconut, for serving

1. In a saucepan over a medium flame, melt the butter.
2. Add the carrots and salt, and cook for five minutes, until the carrots begin to soften.
3. Add the milk, and bring to the boil.
4. Reduce the heat to medium-low and cook, stirring regularly, until the mixture thickens and becomes pudding-like. This takes about 30-40 minutes, depending on the toughness of the carrots, and how coarsely they are grated.
5. Stir in the sugar, raisins, cardamom and cinnamon, and cook for five minutes.
6. Remove from the heat and allow to cool to room temperature.
7. Serve in small bowls, sprinkled with chopped pistachios and toasted coconut.

Tags: carrots, gluten-free, Indian food, vegetarian