Carrot Halwa

Ingredients

• 500 g Carrots (preferably red)
• 500 ml Whole milk
• 80 g Sugar
• 40 g Ghee
• 3 g Cardamom powder
• 15 g Cashews
• 15 g Almonds
• 15 g Raisins

Method

Carrot halwa depends on one thing: the complete absorption of milk into the carrot solids. This is not a simmering exercise — you're driving off water whilst the carrots break down and release their natural sugars. The result is a dense, fudgy paste that caramelises without burning only if you keep the pan moving.

Grate the carrots on the fine side of a box grater. Heat 20 g ghee in a heavy-bottomed pan — cast iron or steel — over medium-high heat until it froths. Add the carrots and stir constantly for 4–5 minutes. They'll release moisture and soften; you're looking for the raw edge to disappear and the first wisp of caramel scent. Pour in the milk and bring to a rolling boil. The high heat matters: you want aggressive evaporation, not a lazy bubble. Reduce to medium-low and stir continuously. This is not optional work. After 8–10 minutes, the milk will begin to cling to the carrots instead of pooling. Keep stirring. The carrot solids darken from bright orange to rust, and the paste becomes noticeably thicker. At 25–30 minutes total, the pan should be almost dry — a spoon dragged through should leave a brief trail. This stage is crucial: if liquid remains, the sugar will not caramelise properly.

Add the sugar and stir until fully dissolved, about 2 minutes. The mixture will release moisture again as the sugar draws liquid from the carrots. Continue stirring over medium-low heat for another 5–8 minutes until the pan is dry once more and the mixture has taken on a deeper mahogany colour. The sugar undergoes partial caramelisation, deepening flavour without turning bitter — you're aiming for a fudgy texture, not a brittle crack. Add the remaining 20 g ghee and cardamom powder, stir for 1 minute, then remove from the heat.

Toast the cashews, almond slivers, and raisins separately in a small pan with a touch of ghee — 1–2 minutes each. Watch the raisins; they plump rapidly and will burn if left unattended. Fold half the nuts and raisins through the halwa whilst still warm, then transfer to a serving dish and crown with the remainder. Serve at room temperature or warm.