Green Burfi
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Strawberry Rasgulla
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Carrot Halwa
Servings: 10 Serving
Equipment
- 1 Heavy-bottomed pan or kadhai
Ingredients
- – 4 cups grated carrots about 4-5 medium-sized carrots
- – 2 cups full-fat milk
- – 1/4 cup ghee clarified butter
- – 1/2 cup sugar adjust to taste
- – 1/2 teaspoon BOS Natural Orange Color adjust to desired color intensity
- – 1/2 teaspoon cardamom powder
- – 10-12 cashews chopped
- – 10-12 almonds chopped
- – Raisins for garnish optional
Instructions
- Prepare the Carrots:
- – Wash, peel, and grate the carrots using a box grater. Set aside.
- Cook the Carrots:
- – In a heavy-bottomed pan or kadhai, heat ghee over medium heat.
- – Add grated carrots and sauté for 5-6 minutes until they start to soften.
- Add Milk and Cook:
- – Pour in the milk and bring to a boil.
- – Reduce the heat to low and simmer, stirring occasionally, until the carrots are cooked and the milk has reduced significantly. This will take about 30-40 minutes.
- Add Sugar and BOS Natural Orange Color:
- – Add sugar and BOS Natural Orange Color to the pan. Mix well until the sugar dissolves.
- Continue Cooking:
- – Cook on low heat, stirring frequently, until the mixture thickens and reaches a halwa-like consistency. This will take another 20-30 minutes.
- Add Nuts and Flavorings:
- – Add cardamom powder and chopped nuts (cashews and almonds). Stir well to combine.
- Serve:
- – Garnish with raisins if desired.
- – Serve hot or warm. Carrot Halwa can be enjoyed on its own or with a scoop of vanilla ice cream for a delicious dessert.
Notes
This Carrot Halwa recipe enhanced with BOS Natural Orange Color will have a vibrant orange hue, making it visually appealing while retaining its traditional rich and comforting flavors.
