This warm carrot dessert has its variations in India (Gajar Halwa), but this version has distinctly Middle Eastern flavours. The hardest part of the whole thing is getting some of the ingredients, especially the sweet condensed milk (Nestle or Rainbow are the most common) and ghee, but head to your ethnic or Middle Eastern grocer and they will be there for sure – some major supermarkets would carry them in their ethnic food aisles as well. Once you get them, the rest is ridiculously easy to cook.
About 30 minutes
- Easy to cook, quick on time, and low on utensils
- Great way to get carrots in your diet
- Exotic warm flavours
- Great as a winter dessert
- 10 medium carrots or 750 g
- 1½ cups milk or 375 ml
- 1 tin Sweetened Condensed Milk or 395 g
- 2 tablespoons ghee or 30 g
- ½ cup pistachio nuts or 50 g, chopped
Kitchen things you’ll need:
- Peeler (for carrots)
- Knife and cutting board
- Large saucepan
- Add the carrots to the milk in a deep saucepan and bring to boil.
- Cook on a slow flame, while stirring occasionally, till milk dries up.
- Add the sweetened Condensed Milk, mix well and cook on a slow flame till the mixture becomes dry, stirring occasionally.
- Add the ghee, mix well and cook for another 10 minutes.
- Garnish with nuts, raisins and serve hot.
- You can add a sprinkle of cardamom and/or saffron for an extra flavour