Carrot halwa

(Indian Carrot Pudding)
Rohan at Langley
Prep time: 
30 mins
Cook time: 
30 mins
  • 500g grated carrots
  • 150ml condensed milk
  • 2-3 table spoons of full fat milk
  • 50g sugar
  • 50g unsalted butter
  • 100g semolina
  • ½ tea spoon ground cardamom
  • ½ tea spoon ground cinnamon
  1. Mix together the carrot, condensed milk, full fat milk and cook the mixer in a pan on low heat for about 10 minutes.
  2. Meanwhile heat the butter in a pan over a medium heat and add the semolina.
  3. Fry 2-3 minutes, remove from heat.
  4. Add sugar, fried semolina, ground cardamom and ground cinnamon to the carrot mix and cook further 5 minutes.
  5. Pour the mix in to a shallow baking tray and press evenly to make a slab.
  6. Portion them and serve with vanilla ice cream or cream.

You can also serve in Martini Glass if you spoon the mixer into the glass and top with layer of vanilla cream and sprinkle with cashew nuts or flaked almonds.