Carrot halwa: A decadent dessert scented with saffron and cardamom
Dhivya Subramanian shares a recipe for the sweet she craves most during festival season
Carrot halwa is a decadent and flavourful dish — and the sweet I find myself craving most around Diwali. For me, the aroma of ghee, cardamom and saffron drifting through the house instantly makes everything feel festive.
This dessert can also be made in advance and served warm or at room temperature. I love ending a meal with just a warm, comforting bowl of halwa, but you could also add a scoop of cold vanilla ice cream for contrast.
Ingredients
- 454 g grated carrots (from about 3 large carrots)
- 2 cups whole milk
- A few strands saffron, soaked for 5 minutes in ½ cup warm whole milk
- ¾ cup sugar
- 4-5 tbsp ghee, divided
- 12 cashews, roughly chopped
- 12 almonds, roughly chopped
- 5 green cardamom pods, husks removed, seeds crushed in a mortar and pestle to create a fine powder
Preparation
Heat carrots and milk in a large Dutch oven or saucepan over medium heat, then stir in the saffron-infused milk. Cook until carrots are soft, about 12 to 15 minutes.
Add sugar and cook, stirring continuously, until the liquid has evaporated, about 15 minutes. Remove from heat.
Melt half the ghee in a small frying pan over medium heat. Add cashews and almonds and toast until golden, about 3 to 4 minutes. Stir in remaining ghee, then remove from heat.
Return the Dutch oven to medium heat and stir in cardamom, toasted nuts and any leftover ghee from the pan. Cook until the flavours are well-combined, another 2 to 3 minutes.
Enjoy!
Serves 6 to 8
Produced in collaboration with CBC Creator Network.
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