Hola!
The first time I heard that word was in a Spanish movie. I know your mind voice: What!
Language exposure was minimal at that time. I was a teenager and was kept far away from the internet. Or let me put it like this: Technology was yet to take off and it was Nokia 3310 era. yes, that’s right. I think my dad still has it somewhere in the house.
All my cooking (if you can call making amateur snacks cooking then, yes, I was cooking) adventures started because of my afternoon boredom. I wouldn’t sleep in the summer holidays and watching TV was off-limits in the afternoon.
Only because I was watching one movie after another, never changing spots. You could call me a couch potato. My mother always did.
When a sudden change(the reason isn’t drastic. This is me, being over dramatic) made us bring home the microwave. I was eager to use it and I might have poor portion:vessel ratio then because I was making one cup of Beetroot halwa in one litre microwave-safe platic bowl. Don’t judge me, my kid self simply wanted to make some tasty dessert and get the job done.
And what did she do? She almost burned hole into the bowl. She took it out in time. Now we have beautifully embossed microwavable plastic bowl which I use for bread fermentation process.
Halwa tasted good, though!
Lately I have been craving a lot of sweets. Could the culprit be Pinterest? Yes, it might be but they are all good kinds of desserts to devour on. I’ll be alright.
Carrot halwa is such a classic Indian dessert. They are easy to make/impress guests or children without wasting time. They can be made much quicker in pressure cooker for a party.
Do you know cashew is actually a seed? They are only referred to as nut in the culinary sense.
Ever so slight Ooey gooey healthy carrot halwa for two
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 2 small servings
INGREDIENTS
1 cup Grated carrot thinly grated and tightly packed
1/2 cup Milk boiled and cooled
1/2 cup water plus 1/4 cup to dissolve jaggery
1 tablespoon Ghee
1/4 cup Grated Jaggery
3 Cashewnuts roasted in ghee to a golden brown colour
Ever so slight Ooey gooey healthy carrot halwa for two
INSTRUCTIONS
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- In a medium-sized cooking vessel, combine water, milk and grated carrot.
- Let them cook over medium flame until the grated carrots are thoroughly cooked and 90% of water is evapourated.
- Dissolve jaggery in 1/4 cup water and strain through a fine sieve to remove impurities. Add the liquid to the cooking carrots.
- Once all the water is gone, add ghee, mix and take the vessel off the flame. Divide and transfer to two small bowls. Garnish with roughly chopped roasted cashew and serve hot.
RECIPE NOTES
- Halwa can either be completely prepared with milk or water.
- White sugar can take the place of Jaggery.
You obviously made carrot halwa but have you made it using jaggery? Let me know on the comments below!
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