Carrot Halwa

The sweet tooth probably runs in the family, but mine is especially vulgar – combined with a lack of willpower and an absolute roving eye (strictly where food is concerned), that can be a pretty deadly deal. I am extremely critical about the desserts I eat, I need them just so. Therefore, you can understand the heartburn I go through when I need to cook up a dessert on my own. I'm an amateur cook and while I fantasize about being able to conjure up desserts that can wow an audience of experienced palates, it seldom comes true.

Which is when the Carrot Halwa comes to my rescue. The simplicity in its making no way lets down the amazing taste that it has. No Indian worth his (or her) salt would not have tasted carrot halwa, especially now that it has gained a fixed spot on many a wedding menu. Here, I take you through my version of carrot halwa, sans the frills.

What Goes In:

Grated Red / Orange Carrots – 3 cups

Milk – 1 1/2 cup

Sugar – 1/2 cup (to taste)

Ghee (clarified butter) – 3 tbsp

Condensed Milk – 4 tbsp (optional, else increase the quantity of sugar being added)

Cardamom powder – 1/2 tsp

Almonds (without skin) / Cashewnuts – for decorating (optional)

The 'How To':

• Heat ghee in a pan and add the grated carrots. Saute on medium flame till the carrots are nicely coated in the ghee and any excess water (from the carrots) evaporates.
• Add milk and stir on medium flame till the carrots absorb the milk and all the liquid disappears. It is important to keep stirring so that the carrots do not burn.
• Add the sugar, cardamom and the condensed milk. Stir at regular intervals till all the water from the sugar evaporates.
• Switch off the flame and add the almonds / cashewnuts. Hail and presto! The halwa is ready. Can be served warm or cold.

Vanilla ice cream is a traditional combination with warm carrot halwa – I like mine better with chocolate ice cream. Tastes great on its own as well.