Halwa, not to be confused with halva, is an Indian dessert that can be prepared with a variety of fruit and vegetables such as beetroot, pineapple, or carrot, as shown here. Carrot halwa, also called gajar ka halwa, is perhaps everybody’s favorite.
Carrot halwa uses the natural sweetness of juicy carrots and is loaded with vitamins and dietary fiber, as a result.
While carrot halwa is traditionally a winter dessert, this healthy version can be enjoyed any time of the year as an alternative to many of the oversweetened, unhealthy desserts found in the store.
Typically, carrot halwa is loaded with clarified butter and high-fat milk. This recipe, however, utilizes almond milk and eliminates the butter content. The carrots also bring their own nutritional value with an abundance of vitamins, minerals, and antioxidants.
For the best results, make sure to garnish your carrot halwa with nuts and raisins. Both add lovely flavor and texture to the dessert.
Cook time: 20 minutes
Prep time: 10 minutes
- 1/3 cup carrots
- 1 cup almond milk
- 1 tbsp jaggery
- cardamom powder to garnish
- nuts and raisins to garnish
- Wash and grate your carrots. Add the carrots and almond milk to a saucepan over high heat and bring to a boil. Once boiling, reduce the heat to low and allow the mixture to simmer until much of the milk has reduced.
- Add the grated jaggery and cook on a low flame, stirring constantly until the mixture is thick and the milk has completely cooked off.
- Garnish the halwa with a pinch of cardamom powder and a few nuts and raisins.