Carrot Halwa
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Carrot Halwa
Carrot Halwa is a very popular dessert in northern India. Cooked in ghee (or clarified butter, which has a nutty aroma and higher burning point that butter) and ricotta cheese, this dish tastes like creamy carrot cake but without the flour.
Yield: 4 servings
-
5
tablespoons ghee or unsalted butter
-
3
large carrots, peeled and grated
- ¼
- ⅓
- ½
- 3
- ¼
Heat the ghee or unsalted butter in a small saucepan over medium heat. Add the grated carrots and cook, stirring occasionally, about 3 minutes. Add the salt, sugar, and cardamom powder. If too dry, add a little water. Stir, lower heat, cover, and cook 2 minutes. Add ricotta cheese, stir, and allow to cook until the carrots are very soft. Add most of the almonds just before turning off the heat, and garnesh the finished halwa with the rest of the nuts.
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