1. Remove the skin from the carrots with a vegetable brush then grate them.
2. Heat the milk in a pot over medium heat. Whisk in the flour. When the milk boils, add the sugar. Stir occasionally. Add the butter a little at a time to keep the milk from sticking to the bottom of the pot. Boil until the volume is reduced by half.
3. Cut all but a few of the cashews into large pieces or just separate them into halves. Fry them in a small amount of butter until they turn light brown. Set aside the whole cashews to be used as a garnish at the end.
4. Add the carrots, cashew pieces and the ground cardamom to the pot. Cook the halwa over medium-low heat until it becomes thick, about 30 minutes. You will know it is done when dragging the spoon through the halwa leaves a wake and no pools of milk are visible.
5. Pour the halwa into a buttered flat serving bowl before it cools. Garnish with the whole cashews.
6. After it cools, it can be cut into pieces. Serve hot or cold.
- Use less sugar if you don't want it to be too sweet. Kachi often makes this with sugar substitute.
- I add the carrots later in the process than most recipes because I want them to retain some of their crunchy texture as well as nutrition while waiting for the milk to evaporate.
1/2 lb carrots (about 3 or 4)
2 Tbs white flour
2 cups milk
1 handful cashews
1 handful white raisins
2 Tbs ghee or butter
1 cup sugar
1 tsp cardamom, ground
This is a traditional Indian recipe for Carrot Halwa. It is a sweet pudding that makes a wonderful end to a meal. Since the carrots are loaded with nutrition I feel that I am eating a healthy vegetarian dessert. The trick to preparing this easy to make recipe is to let the halwa cook long enough to become thick.