This super-simple Indian dessert made with shredded carrot is wonderfully rich and very moorish! To make it vegan, simply swap the full-fat milk for almond milk, and use coconut oil in place of butter. The dessert is best enjoyed hot, and goes especially well with vanilla ice-cream.
4 Cups carrots grated or chopped (8-9 Carrots) 4 Cups full-fat milk or Almond milk for a vegan option 4 Tbsp butter or coconut oil for a vegan option 10 to12 Tbsp brown sugar 1/4 Cup pistachio nuts chopped or any nuts of your choice
1. In a non-stick pan add the milk and carrots and cook on a low to medium heat, bring the whole mixture to a boil and then simmer. While the mixture is simmering, keep on it, stirring in between.
2. The carrots will cook in the milk and the milk will start to reduce and evaporate. When the milk has 85% reduced, then transfer the mixture to a blender and blend to a smooth consistency. Transfer back to the pan and add the sugar and butter.
3. Stir well and continue to simmer and cook on low heat, keep stirring the halwa in between as the mixture thickens and come together, add the pistachios and cook further until all the milk has evaporated.
Serve hot with Ice cream or on its own.
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