Carrot halwa with khoya: My elder son is a big fan of carrot halwa. So carrot halwa makes a regular appearance on our table. This time I wanted to make halwa with khoya. Khoya is available only during Diwali season here and that too we need to tell them beforehand. Luckily, this time khoya was available readily and my hubby got it immediately.
What is khoya?
Khoya is dehydrated milk solids made by boiling the milk till all the water in it gets evaporated.
Key Ingredients:
Carrots: Bigger, juicier ones.
Dry fruits and Nuts: I use cashews, dry grapes. Almonds can also be used.
Sweeteners: White sugar is used. Brown sugar can also be used. I don't know whether Jaggery powder or naatu sarkkarai works fine.
Aromatics: Cardamom and saffron are used.
Diary: Whole milk and khoya are used.
Method:
Grate the carrots.
Season ghee with nuts, aromatics, and dry fruits
Saute and pressure cook the carrots with milk.
Add khoya and sugar.
Mix well and serve.
Accompaniments: Tastes good with gulab jamun or vanilla ice cream.
Storage: Stays good for a day in the fridge. Tastes best when chilled.
Variations:
The same halwa can be made with beetroot also.
You may also try:
Equipment used: 3ltr pressure cooker.
Recipe:
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| Carrot halwa with khoya Time taken: approx. 30 minutes. 1 tumbler = 180ml. |
Ingredients with measurements:
Carrots - 4(big)
Khoya - 100g
Sugar - 1.25 tumbler.
Milk - 1 tumbler.
Seasoning:
Ghee - 3 tbsp.
Dry grapes - 2 sprinkles.
Cashews - 2 sprinkles
Cardamom - 2 pods(crushed or bruised)
Directions:
1. Wash and grate the carrots.
2. Heat a tbsp of ghee in the cooker.
3. Season the ghee with cashew, dry grapes, and cardamom.
4. When cashews become golden and dry grapes swell, add grated carrots.
5. Saute the carrots for a while, add a tumbler of milk, saffron, and close the cooker with the lid.
6. Pressure cook for a whistle. Allow the pressure to settle down on its own.
7. Open the lid and cook till all the milk gets evaporated.
8. Add crumbled khoya and sugar and the remaining ghee.
9. Cook till everything gets combined and becomes thicker and drier in texture.
Notes:
- Keep on stirring the halwa at regular intervals especially after adding khoya else the halwa gets burnt.
- Garnish with melon seeds, almonds, pistachios and increase the number of nuts used. My children don't prefer nuts so i haven't used any.
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