Vivek Singh’s Carrot Halwa Recipe
Vivek Singh’s Carrot Halwa is a popular Indian sweet dish, and a favourite choice to enjoy for Diwali.
- 60g ghee or clarified butter
- 500g carrots, peeled and grated
- 100g sugar
- 2 tablespoons raisins
- 250ml evaporated milk
- 3 green cardamom pods, ground
For the spring roll option
- 6 sheets of spring roll pastry
- Melted butter
- Vegetable oil, for frying
Heat the ghee in a frying pan, add the grated carrots and sauté for 10-12 minutes over a low heat until the carrot juices evaporate.
Add the sugar and raisins and continue to cook until the sugar melts, then add the evaporated milk and cook for about 20 minutes until the mixture takes on the look of orange-coloured fudge. Mix in the ground cardamom.
To serve, divide among 6 dessert bowls and serve with an ice cream of your choice.
If you wish to jazz up the halwa a little and make it suitable to serve at parties, then try this fantastic way of serving them.
Cool the mixture, then take a spring roll pastry sheet and brush with melted butter. Place one heap of carrot ‘fudge’ towards one corner. Take the same corner of the pastry and fold it over the carrot and continue rolling until you almost reach the end of the sheet. Tuck in from both sides, roll again and seal the edges with a few drops of water. Repeat the same process with the remaining sheets. Deep fry the spring rolls at 160-170° until they are brown. Drain on kitchen paper. Serve hot with ice cream.
You could also make these smaller, and pass them around as a dessert canapé at the end of a meal too.
Recipe extracted from Indian Festival Feasts: The Cookbook by Vivek Singh