This uses lemonade concentrate plus real fruit – lemons, limes, oranges, and grapefruit. I love it so much.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
Ingredients
- 2 tablespoons ghee or oil
- 2 pounds carrots, grated
- 1 ½ quarts whole milk
- 2 cups white sugar
- ½ cup raisins or sultanas
- 1 ½ teaspoons ground cardamom
- 1 pinch saffron threads
- 8 tablespoons chopped pistachio nuts
Instructions
- Heat ghee in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, and stirring occasionally until moisture evaporates, about 1 hour.
- Bring carrot mixture back to a boil; add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
- Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.
- Use a hand grater to prepare the carrots. Using a food processor makes them too watery.
Nutrition Facts
| Calories | 459 kcal |
| Carbohydrate | 80 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 187 mg |
| Sugars | 70 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Dead easy, absolutely delicious