Ingredients with Measurements:
- 1 kg grated carrots
- 1 cup ghee
- 1 cup sugar
- 1 cup milk
- 1 cup khoya (mawa)
- 1 tsp cardamom powder
- 1/4 cup chopped cashews
- 1/4 cup chopped almonds
- 1/4 cup raisins
Special Equipment Needed:
- Heavy-bottomed pan
- Wooden spoon
- Grater
Step-by-Step Instructions:
1. Heat ghee in a heavy-bottomed pan.
2. Add grated carrots and sauté for 10-15 minutes on medium heat.
3. Add milk and cook until the milk is absorbed.
4. Add sugar and cook until it dissolves completely.
5. Add khoya and mix well.
6. Add cardamom powder and mix well.
7. Cook for another 10-15 minutes until the halwa thickens.
8. Add chopped cashews, almonds, and raisins.
9. Mix well and cook for another 5 minutes.
10. Serve hot or cold.
Time:
Preparation time: 20 minutes
Cooking time: 45 minutes
Temperature:
Medium heat
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 50g
Protein: 10g
Fiber: 5g
Substitutions for ingredients:
- Ghee can be substituted with unsalted butter.
- Khoya can be substituted with condensed milk.
Variations:
- Add saffron strands for a richer flavor.
- Add grated coconut for a tropical twist.
Tips and Tricks:
- Use fresh carrots for the best flavor.
- Grate the carrots finely for a smoother texture.
- Stir the halwa continuously to prevent it from sticking to the bottom of the pan.
Storage Instructions:
Store the halwa in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the halwa in a microwave or on the stovetop until warm.
Presentation Ideas:
Serve the halwa in individual bowls or on a platter garnished with chopped nuts and raisins.
Garnishes:
Chopped nuts and raisins
Pairings:
Serve with hot tea or coffee.
Suggested Side Dishes:
None
Troubleshooting Advice:
- If the halwa is too dry, add more milk.
- If the halwa is too sweet, add more grated carrots.
Food Safety Advice:
- Use fresh ingredients.
- Wash the carrots thoroughly before grating.
Food History:
Karachi Halwa is a popular sweet dish in Pakistan and India. It is believed to have originated in the city of Karachi in Pakistan.
Flavor Profiles:
Sweet, nutty, and aromatic
Serving Suggestions:
Serve the halwa as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Pakistani