It is a winter dessert that can warm the coldest of days, the memories of a bowl of hot steaming halwa, with a generous sprinkling of broken cashews and almonds, was a staple at winter weddings and ceremonies. It would not only warm our souls but our hands as we tenderly held onto hot bowls. These vivid memories of hovering around angeethi’s (coal fire pots) and indulging in the warm greasy wedding food and washing it all down with hot dessert. It is a common notion back home, that eating desserts helps digest food, now who argues with that 🙂
Prep Time: 10 Mins
Cooking Time: 45 mins
Recipe Level: Easy
Spice Level: None
Shelf Life: Eat fresh and warm
Serving Suggestion: With toasted nuts
Chopping board, grater, 12 inch open mouthed pan, spatula
- 1/2 cup ghee
- 8 medium carrots, coarsely grated
- 2 cups whole milk
- 3 tbsp. Granulated white sugar
- 2 tbsp. cup heavy cream
- 2 tsp. ground green cardamom
- 1 tsp. rose water
- 2 tbsp. munaka’s
- 1 tbsp. roughly chopped cashews
- 3 tbsp. roughly chopped almonds
- 1 tsp. pistachios
- 1 tsp. dried rose leaves
- Melt cup ghee in a pan over medium-high heat.
- Add in carrots, toast them well with constant stirring for 10 minutes.
- Add milk; boil. Reduce heat to medium; cook, stirring occasionally, until carrots are very tender and sauce is thickened, 25 minutes.
- Meanwhile, toast the almonds and cashews in a pan for a few minutes till it releases a nutty aroma (specially if they are from a previously opened packet)
- Stir in sugar, cream, cardamom, and rose water; cook until sugar is dissolved and halwa is thick, about 10 minutes.
- Stir nuts into halwa; serve warm or at room temperature.
- You can use mawa or condensed milk into the carrots, reduce the amount of sugar used.
- I use less sugar as the munaka’s render a sweetness to halwa.
- Munaka’s are jumbo raisins and have lots of health benefits and helps build immunity.