4 Ingredient Carrot Halwa Recipe
Recipe type: Carrot Halwa
Cuisine: Pakistani
Cook time: 
Total time: 
Only 3 main ingredients, a sprinkling of cardamom, some nuts and you have the best Carrot Halwa.
  • 6 tbsp unsalted butter
  • 2 lbs carrots grated
  • t tsp cardamom powder
  • 1 14 oz can sweetened condensed milk
  • pinch of salt
  • ¾ cup nuts (blanched almonds, sliced cashews and pistachios)
  1. Grate carrots on the smallest hole of the grater. Squeeze out the juice from the carrots with your hands. Discard the juice (drink up the juice).
  2. Heat up a skillet on medium flame and melt butter.
  3. Add grated carrots and sautee for five minutes.
  4. Add cardamom powder (freshly ground is best, but store-bought one is okay too).
  5. Let the carrots cook until soft, another 15 minutes. The color of the carrots will get dull.
  6. Pour in condensed milk and on low heat continue cooking for another 30 minutes. You can turn the flame up just a little bit. Be sure to frequently stir the carrots. After the condensed milk has completely evaporated, the carrots should appear sticky and dry. It may take anywhere from 30-40 minutes so keep an eye on the pan.
  7. At this point, add in the nuts. To blanch almonds, soak it in hot water for 5-10 minutes, peel the skin and slice them in slivers (or just use slivered almonds).
  8. Serve warm!
  9. This can be stored in the fridge for 4-5 days. To serve, just reheat in microwave for 15 seconds.
Recipe by Rookie With A Cookie at http://rookiewithacookie.com/best-carrot-halwa-recipe/