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4-Ingredients Carrot Halwa Recipe

Rookie With A Cookie
Only 3 main ingredients, a sprinkling of cardamom, some nuts and you have the best Carrot Halwa.
5 from 1 vote
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Cook Time 1 hour
Total Time 1 hour
Course Dessert
Cuisine Pakistani
Servings 8

Ingredients
  

  • 6 tablespoon unsalted butter
  • 2 lbs carrots grated
  • 1 tsp cardamom powder
  • 14 oz can sweetened condensed milk
  • pinch of salt
  • ¾ cup nuts blanched almonds, sliced cashews and pistachios

Instructions
 

  • Grate carrots on the smallest hole of the grater. Squeeze out the juice from the carrots with your hands. Discard the juice (or wait, drink up the juice!).
  • Heat up a skillet on medium flame and melt butter.
  • Add grated carrots and sautee for five minutes.
  • Add cardamom powder (freshly ground is best, but store-bought one is okay too).
  • Let the carrots cook until soft, another 15 minutes. The color of the carrots will get dull.
  • 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.
  • 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).
  • Serve warm!
  • This can be stored in the fridge for 4-5 days. To serve, just reheat in microwave for 15 seconds.