Carrot halva: cooking recipes. A step-by-step recipe for making real Indian carrot halva at home with a photo Indian carrot halva recipe

After spending only half an hour, you can treat yourself to oriental sweetness.

For cooking, you need a container with a thick bottom so that the mass does not burn. A pan with a non-stick coating will do.

Cooking:

1. Lightly fry nuts in vegetable oil. They should change color, a dark brown color appears. Chop them up.
2. Dissolve sugar in cold water.
3. Put the container with the syrup on a small fire and cook for 10-15 minutes.
4. Add citric acid and sifted flour. Cook in a covered container until the mixture thickens.
5. For 5 min. until cooked, add crushed walnuts.

Put the finished halva on a baking sheet greased with vegetable oil. After 3-4 hours, when the dessert has cooled, cut it into portions.

carrot halva recipe

If you have never tried this sweet, then we advise you to cook it yourself. This Indian dessert, despite its unusual taste, is very healthy. Also, sweetness is dietary, it has few calories.

Ingredients:

• 200 g carrots;
• 200 ml of milk;
• 100 g of sugar;
• 200 g raisins;
• 70 g cashews;
• 1 st. l. butter.

If desired, instead of cashews, put walnuts, add coconut or dates.

Cooking:

1. Grate the carrots on a coarse grater.
2. Put butter on the bottom of the pan. When it melts, add the carrots.
3. Fry it over low heat for 10-15 minutes.
4. Pour milk into carrots.
5. Stir the mass and add sugar.
6. Simmer carrots until all liquid has evaporated. Stir constantly, otherwise the mass will begin to burn as it thickens. The process takes up to 30 minutes.
7. Pour the roasted cashews and raisins into the carrot mass and simmer for another 5 minutes over low heat.

Halva is ready, let it cool for 30 minutes, and then serve. Candies can be formed from the carrot mass.

The photo shows homemade carrot halva. According to the recipe, instead of carrots, carrot squeezes are used, which are obtained after making juice. The sweetness is soft, more uniform and tender.

At home, you can cook halva for every taste: from peanuts, walnuts and even carrots. The last dish is even served instead of dessert for the festive table.

- a popular dessert in India - will delight lovers of natural homemade sweets. Cardamom gives the dessert an original flavor and aroma.

Of course, carrot halva is not at all like the usual halva for us, neither in taste, nor in appearance, nor in texture, they are related only by the fact that both are sweet, and even the presence of nuts. But an Indian delicacy may well appeal to both adults and children or surprise your guests.

Need to:

• Fresh carrots - 900 grams (in other words, 1 kilogram minus cleaning!)
• Butter - 150 grams
• Milk - 0.5 liters (preferably boiled)
• Sugar - 150-180 grams (approximately 0.75 cups), if you like it to be VERY sweet, you can put a whole glass
• Raisins - about 2/3 cup, up to a whole glass
• Cashew nuts (peeled and lightly roasted, but by no means salted) - 70-80 grams (this is the most expensive ingredient). You can replace with lightly roasted almond slices (about 3 tablespoons), you can also try with peanuts (unsalted !!!)
• Ground cardamom - from 0.5 to 1 teaspoon, depending on your love of spices (you can try to replace ground cinnamon and add ground cloves on the tip of the spoon - but it will be a completely different taste)

Cooking:

Wash the carrots, peel and grate on a fine grater.

Pour raisins with boiling water, let stand for 8-10 minutes, then drain the water and cool the raisins.

Fry the nuts (if you bought unroasted ones) lightly (3-4 minutes) in a frying pan without oil. Chop the nuts with a knife into pieces, but not very finely. Some of the nuts can be left whole and set aside for decoration.

Next, melt the butter in a deep frying pan.

We spread the carrots in a pan with oil, mix and fry on a high heat level for 10 minutes, stirring occasionally.

Then add milk and sugar, mix everything, bring to a boil, reduce the heat under the pan to medium and cook and simmer for another 30 minutes. During this time, the liquid in the pan will evaporate by more than half.

Add nuts, mix.

Add raisins, mix.

Add cardamom, mix everything again.

We continue to fry, periodically (quite often) stirring until the liquid has completely evaporated from the pan. It takes us 15-20 minutes, but the time may vary depending on the diameter of the pan and the features of your stove. When all the liquid has evaporated and the color of the carrots has darkened, turn off the stove and let the carrot mass cool.

In principle, it is already ready and you can eat it, but simply spreading the mass with a spoon on plates is not so interesting, and it looks like porridge, and not a tasty dessert. Therefore, we spread the cooled carrot mass on a tray or flat dish and form a layer with a thickness of 2-2.5 centimeters with a spatula. This layer is slightly compressed with the same spatula.

Cooking instructions

2 hours Print

1. Grate carrots. Put butter and carrots in a frying pan, fry over low heat for 10 minutes. Add milk and 60 g sugar, stir and fry until the halva is thick and all the liquid has evaporated, about 20 minutes. At the end, add raisins, cashews and keep for another 5 minutes. Let cool. Tool Grater Microplane manual A grater with the appearance of a file - these come with a blade of different lengths for zest, cheese, chocolate - also has such an application: it is convenient to remove the ground adhering to the cauliflower inflorescences with it.

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  2. Add 40 g of protein, 30 g of flour and a pinch of cinnamon to the carrot mass. Form towers of 140 g each (can be laid out through a culinary ring), bake at a temperature of 180 degrees for 45 minutes. Tool Culinary ring This contraption is called a culinary ring, or a cutter, and professionals call it a round cutting. This is a versatile tool that cuts out perfect circles from dough, helps lay out tartare or fry neat fried eggs. The diameter and height of the rings are different. It is better to keep a different-sized set in the house: it will not be superfluous for sure.

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  3. In the meantime, prepare the custard. Bring 500 ml of milk with vanilla essence and 75 g of sugar to a boil in a saucepan. Mix another 75 g of sugar in a bowl with the yolk and 41 g of flour. Pour a third of the hot vanilla milk into the egg mixture, stirring vigorously with a whisk. Mix, stirring vigorously with a whisk. Then, with continuous stirring, pour in the remaining milk.
  
  Crib How to make custard

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  4. Pour the milk-egg mixture into a saucepan, put on low heat and heat, stirring constantly, with a wooden spatula or whisk. Remove from heat when cream thickens. Cover the cream with a film in contact (so that the film touches the cream) and refrigerate to cool. When the cream has cooled, mix 100 g of custard with yogurt, curd cheese and gelatin.

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  5. Prepare a cream based on custard proteins. Boil caramel: bring 200 g of sugar and 40 g of water to a boil and cook over medium heat until the caramel begins to stretch from a spoon in a thin cobweb. You can also check the consistency of the caramel by dunking it in cold water, the caramel should turn into a soft ball. In the meantime, beat egg whites in a mixer until stiff. Continuing to beat, pour in the caramel in a thin stream. the cream should become glossy and uniform.

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is one of my all-time favorite desserts that combines cardamom, raisins and cashews and does not contain any flour. I really love Indian food! And I often cook it (and this has almost nothing to do with the fact that my husband is from India :).

Since childhood, I have been in love with spices, their unusual aromas and beneficial properties. And Indian dishes are always filled with them, you can say to the brim!

And it will be made of their vegetables! I know it's hard to wrap my head around. When my Janu persuaded me to try this halva, I refused for a long time, but then I finally gave up! And I realized how much I was losing all this time! Now Indian Halva with Carrot is one of my favorite desserts!

And I started to cook it at home, because I attacked the sale of organic carrots and bought as many as 5 kg!

So it occurred to me not only to eat it just like that (which is very useful for hormones), to make salads with it, but also to finally try to make a real Indian dessert with my little changes! For example, I used coconut milk, not cow's milk. Also, instead of the traditional Indian ghee, I made halva with coconut oil. And finally, since I don’t eat plain sugar, I replaced it with maple syrup.

Halva was a success (sorry for indiscretion) that I had to cook it twice in a week.

I want to make a reservation right away that Indian halva is not the one we are used to (Turkish from seeds), its consistency is also completely different, soft. But that shouldn't stop you and I highly recommend you give it a try!

Carrot as in principle, any other vegetable is rich in vitamins, minerals and antioxidants and cells.

Cardamom called the "Queen of spices". By the way, it is considered one of the most expensive spices (first saffron, then vanilla and then cardamom). This spice is widely used in Ayurveda and traditional Chinese medicine. Contains a large amount of minerals. Famous for its anti-carcinogenic properties (especially intestinal cancer), antibacterial, essential for a healthy heart and blood vessels, gums.

5.0 from 2 reviews

Preparation time

Cooking time

1 hour 10 minutes

Total time

1 hour 20 minutes

Recipe Type: Dessert

Cuisine: Indian

Servings: 4

Ingredients

• Carrots, fresh, medium, grated on a coarse grater - 5
• Milk, coconut/cow unpasteurized - 3 cups
• Coconut oil / ghee / butter - 2 tablespoons
• Green cardamom powder/seeds crushed - ¼ teaspoon
• Sweetener, maple syrup/honey - ¼ cup
• Raisins - ¼ cup
• Cashews, raw and pre-soaked and dried - ¼ cup
• Vanilla - 1 teaspoon
• Saffron - a pinch
• Salt, Himalayan / sea - a pinch

How to make halva the Indian way

We're used to that halva is made from ground sunflower seeds, sesame seeds, sugar or honey. Other in India. Halva is made quite differently here - most often from fried semolina with the addition of milk syrup, sugar, nuts and dried fruits.

Indian halva more like crumbly sweet pudding. It is best eaten hot. It is sold in shops with sweets, it costs from 10-20 rupees (about 6-12 rubles) per 100 grams. The Indians pronounce its name as "halava".

Halva is loved both in the north and in the south. In the north, vegetable halva is often offered for dessert or even as a snack - it is made from carrots, pumpkins or sweet potatoes. Grated vegetables are boiled in cream or milk until thickened. And fruit halva is very sweet, it is eaten with pastries. And in Kozhikode in Kerala in southern India they make halva according to a special recipe, it is called Kozhikkodan Halwa. It is made from maida (a type of wheat flour), ghee, coconut, cashews, pineapple, etc. Karutha aluva, made from rice, is also popular in the south. This halva is almost black.

Sooji Halwa- halva from semolina,
Sooji gajar Halwa- from semolina with carrots,
Sooji besan Halwa- from semolina and chickpea flour,
Gajar Halwa- carrot,
Aateka Halwa - wheat halva,
Kaju Halwa - made from cashew nuts
Badam ka Halwa- almond.

Make halva simply, all the ingredients for many types of halva are familiar to us. You need to choose good quality butter. It is better to use light brown unrefined sugar, which is available in many supermarkets, both in Russian packaging and imported (Denmark, Great Britain). In India, they put more sugar than in the above recipe. It takes about half an hour to prepare.

Halva from semolina with raisins

2 3/4 cups (650 ml) milk
1 1/2 cups (300 g) sugar
1/2 tsp nutmeg,
1/4 cup (35 g) raisins
1 cup (200g) butter (preferably melted ghee)
1 1/2 cups (225 g) semolina
2 teaspoons orange zest or
1/4 cup hazelnuts or walnuts, or other toppings (see below)
juice of one lemon

1) Slowly melt the sugar in a cast-iron, cauldron or thick-walled saucepan over low heat, stirring constantly so as not to burn. If there is no cast iron, see another option below.
2) It will turn light brown - reduce the heat and slowly pour in hot (!) Milk. The sugar will crystallize.
3) Leave to dissolve over low heat.
4) Melt the butter in a frying pan (pot), fry the semolina in it for 15 minutes, stirring regularly until it becomes slightly brown.
5) Add raisins, zest and juice (or nuts) to caramelized milk.
6) Pour this mixture into semolina.
7) Stir once or twice: break up the lumps, then cook for a few minutes on low heat under the lid to absorb the liquid.
8) Stir several times for looseness.
9) It is best to eat halva hot. It can be warmed up by holding the pan in a large bowl of hot water. At the same time, it must be kneaded, it will become more airy.

Another variant- if there is no cast iron or thick-walled pan. Immediately pour hot milk with sugar or water with sugar and spices into semolina.

Tried Supplements: vanilla, cinnamon, cardamom, saffron, nutmeg, various toasted nuts, fresh fruits, especially plums, apricots and peaches. All this should be added not at the last moment, but to cook a little together.

Carrot halva

900 g fresh carrots
3/4 cup (150g) butter
2 cups (500 ml) milk
3/4 cup (150g) sugar
3 art. raisin spoons,
3 art. tablespoons almonds (or cashews), sliced ​​and lightly toasted
1/2 teaspoon ground cardamom.

1) Grate the carrots on a fine grater and fry for 10 minutes in melted butter over medium heat, stirring often.
2) Add milk, sugar, raisins, almonds. Cook for another 20-30 minutes, until it turns into a homogeneous mass.
3) Cool, make a layer 2.5 cm thick, sprinkle with cardamom. Cut into pieces and serve as a dessert.