I love Indian cuisine – I always find my tongue dancing from all the spices in the dishes. This recipe came from my trip to India back in 2014. I was an animal rescue intern in Jaipur for six weeks, and that was the moment I truly tasted the real Indian cuisine. I totally fell in love with this simple dessert – it’s sweet, sticky and buttery, and it was the perfect companion in the cold winter.
The ingredients you need to make carrot halwa:
3 to 4 big carrots, peeled and grated.
5 tbsp of sugar, adjustable on your preference
Powdered cinnamon and nutmeg for extra fragrance
- Start with sautéing your grated carrots with half of your butter. Stir occasionally until the carrot wilts (to remove its raw taste and smell).
- Put in milk and sugar.
- Cook in medium heat until the milk evaporates. It will take a while and you need to stir ocasionally, and more often when the mixture starts to thicken to prevent burning.
- Add in some cinnamon and nutmeg depending on your preferences.
- When it’s gooey and thick, take it off the heat and serve hot. Delicious! 🙂