2 cups grated carrots, 2 tablespoons ghee, 2 cups milk, 1/2 cup sugar (adjust to taste), 1/4 teaspoon cardamom powder, a handful of chopped nuts (almonds, cashews, pistachios), a pinch of saffron strands
Heat ghee in a heavy-bottomed pan and add the grated carrots. Sauté them on low to medium heat until they become soft. Add the milk and simmer the mixture, stirring occasionally. Add sugar and continue to cook, stirring frequently, until the halwa thickens. Add the cardamom powder and saffron strands, and mix well. Garnish with chopped nuts and serve hot or cold.
Ingredients:
Beetroot Halwa
2 cups grated beetroots, 2 tablespoons ghee, 2 cups milk, 1/2 cup sugar (adjust to taste), 1/4 teaspoon cardamom powder, a handful of chopped nuts
In a pan, heat ghee and add grated beetroots. Sauté them until they soften and the raw smell disappears. Pour in the milk and simmer the mixture, stirring occasionally, until the milk reduces. Add sugar and continue cooking until the halwa thickens. Mix in cardamom powder and chopped nuts. Serve warm or at room temperature.
Ingredients:
Pumpkin Halwa
2 cups grated pumpkin, 2 tablespoons ghee, 2 cups milk, 1/2 cup sugar (adjust to taste), 1/4 teaspoon cardamom powder, a handful of chopped nuts
Heat ghee in a pan and add grated pumpkin. Sauté until the pumpkin softens and loses its raw aroma. Add milk and cook on low heat, stirring occasionally, until the pumpkin absorbs the milk. Add sugar and continue to cook until the halwa thickens. Sprinkle cardamom powder and chopped nuts, mix, and remove from heat. Serve warm or chilled.
Ingredients:
Bottle Gourd Halwa
2 cups grated lauki (bottle gourd), 2 tablespoons ghee, 2 cups milk, 1/2 cup sugar (adjust to taste), 1/4 teaspoon cardamom powder, a handful of chopped nuts
Heat ghee in a pan and add grated lauki. Sauté until the lauki softens and cooks down. Pour in milk and simmer, stirring occasionally, until the milk reduces. Add sugar and continue cooking until the halwa thickens. Stir in cardamom powder and chopped nuts. Serve warm or at room temperature.
Ingredients:
Sweet Potato Halwa
2 cups boiled and mashed sweet potatoes, 2 tablespoons ghee, 2 cups milk, 1/2 cup sugar (adjust to taste), 1/4 teaspoon cardamom powder, a handful of chopped nuts
In a pan, heat ghee and add the mashed sweet potatoes. Sauté for a few minutes until they become aromatic. Pour in milk and cook on low heat, stirring occasionally, until the mixture thickens. Add sugar and continue to cook until the halwa thickens further. Mix in cardamom powder and chopped nuts. Serve warm or chilled.