Halwa is a general term referring to a dense sweet that is served in Iran, Egypt, Afghanistan, Pakistan & India. It has many different forms but in India is often made with milk, semolina, butter & sugar. This halwa has a slightly sweet, caramel flavor from the carrots. Halwas involves some patience and attention, but it’s worth it.
makes ~1.5 cups
- In a large saucepan, heat up the ghee and add the carrots. Cook on high heat for 5 minutes - the carrots will sweat and release some liquid.
- Add the milk, sugar, cardamom and mace and continue cooking on medium heat stirring frequently. The liquid will absorb slowly and the milk will caramelize just a bit. Cook until the mixture is almost dry and turn the heat off**.
- Garnish with toasted and sliced almonds. Best served fresh and warm.
*grate the carrots with the grate blade on a food processor or by hand. Don’t use the standard food processor blade or the desired texture will be lost.
**keep it on the heat for a good amount of time, around 20-40 minutes. Get the carrots to a brown, caramel color. The mixture should form to the spoon, nearly like a dough.
ideas / variations
- Enjoy cold or warm.
- Try chopped pistachios or pecans.