G A J J A R K A H A L W A
My mom used to make a large batch of carrot halwa every fall and winter. She filled small portions into zipper bags and froze them to be thawed and reheated for a heart warming dessert on chilly autumn and winter evenings, for last minute guests and tea parties. One or two spoons of this rich, sweet confection are enough to hit the spot. While I’ve had variations of this made by a few others, mom’s halwa was always the best. It had just the right ratio of khoya, carrot and sweetness.
The past two years we have gone to Pakistan in the fall and winter and I was reintroduced to carrot halwa and surprisingly, it’s many variations. Let’s just say, carrot halwa is a staple dessert in Pakistan during the colder months. Every bakery, restaurant and home has this confection made of red carrots, khoya (dried, thickened whole milk), cardamom and nuts. We had so much of it that I can now distinguish carrot halwa from different places like Gourmet, versus Butt Sweets. One of my favorite was from Kasur where they put more khoya than carrots. I wanted to call it khoya ka halwa!
While moms halwa is amazing, I make mine as a spinoff of hers with a twist from the halwa I’ve had in Pakistan with a little less butter/ghee and sugar. Despite my attempts at caloric reduction, it’s still a very rich dessert! My only desire is to have easy access to the beautiful red carrots from the subcontinent to give my halwa the full, authentic look. The orange carrots openly available to us in the United States are still great. I however, use baby carrots to make my halwa as it involves a little less prep (no peeling) and they’re naturally sweeter than regular carrots.
Carrot Halwa
Cuisine – Pakistani, Indian
Course – Dessert
Cooking Time: 2 hours
Ingredients:
Carrots – 2 pounds, washed and peeled. Alternatively, use baby carrots which will not need peeling
Khoya – 12 ounces
Ricotta Cheese – 3/4 cup – My mom uses this as khoya was not available in the USA when she first started making carrot halwa. Once it dries up, it comes khoya. I also use this but added khoya at the end. If you do not have ricotta cheese available where you are, you can use extra khoya.
Sugar – 1 and 1/2 cup or to taste. I used less than what most people would use, so 2 cups would be better if you like desserts sweeter
Cardamom – 1/4 teaspoon loose cardamom
Butter – 1 cup. I keep my halwa a little dry. If you want yours less dry, add 1/2 cup more of butter.
Ghee – 3 tbsp.
Almonds – 1/3 cup slivered
Pistachios – 1/3 cup deshelled and 1-2 tbsp crushed
Instructions:
1. Grate carrots. I used a food processor which did the job in less than two minutes.
2. Put into pot on medium to high flame and start cooking down to reduce moisture for 10 minutes. Stir occasionally.
3. Add cardamom and all of the butter. Continue to cook so moisture evaporates and stir occasionally. Do this for 25 minutes.
4. Add all of the sugar and continue to cook, stirring occasionally. This step essentially candies the carrots. They should start to develop a glazed look. The sugar and butter will prevent them from turning into mush. Cook for approximately 25 minutes.
5. Mix in almonds and pistachios. I like adding them during the cooking process so they meld with the other ingredients, making them very delicious.
6. Add 3/4 up ricotta cheese. I added it straight to the pot but if you have time, put the ricotta cheese in a pan on medium flame to reduce moisture and then add to the pot. It will turn out better. Continue to cook on medium flame for 20 to 25 minutes.
7. On a separate burner, heat up a frying pan with ghee and add the coarsely chopped khoya. Cook till it turns golden and gently mash it with a spatula while cooking so it crumbles a little.
8. Mix khoya into the carrot mixture, cook on medium flame for 10 minutes
8. Put in serving dish, garnish with silver foil and coarsely chopped nuts.
Enjoy!
