Carrot Almond Halwa

Halwa is this thick, condensed sweet popular among Asians. Carrot halwa is one among them and popular in the region of Punjab both in India and Pakistan. There are different versions among different regions within the country itself. The North Indian version is really thick and creamy while in South India its a light and sweet dish. 

 I usually make the southern version( recipe someother time), but thought of making northern version this time. Because I didn't have any Khoa, and because I had a cup of soaked almonds thought to try a new version and it worked.

This tasted so heavenly when served hot over a scoop of vanilla ice cream. Give it a try and you will be happy you did, especially if you have a sweet- tooth.

INGREDIENTS:

3 Cups Grated Carrots(Approx.6 medium sized ones)

2 Cups Whole Milk

11/2 Cups Sugar

1/2 Cup Sweetened Condensed Milk 

30  Almonds 

4 Tablespoons Ghee(Clarified Butter)

4 Cardamoms 

10 Almonds For Garnish

Vanilla Ice Cream (Optional)

METHOD:

  Soak the almonds in hot water for about 30 mins, remove skin and grind into a coarse paste. You can make this ahead and store in fridge for 3 days or freeze until two weeks.

    Clean the carrots, peel the skin and grate them.

   Place a wide bottomed pan over medium low heat and pour the milk along with the grated carrot and cook until the carrots are cooked through along with the milk. Add a pinch of salt. Keep stirring inbetween and take care that the milk doesn't burn at the bottom. This takes about 20 minutes. You can leave it in the stove and do other chores keeping an eye on it.

Once the carrots are cooked add the sugar and keep stirring while the sugar melts and start to thicken.

Now add the condensed milk and the almond paste. At this stage it will be little watery. Let it cook and get thickened. Add two tablespoons of ghee at this point. Now you will see it bubbling up and bursting air bubbles. Reduce heat and let it thicken and leave the sides of the pan. Now add the remaining ghee and bring everything together and season with the cardamom powder. Remove from fire and transfer to a serving bowl.

Tastes  good when served hot with vanilla ice cream and crushed almonds (toasted almonds is fine too) on top.