Trini Carrot Halwa- Episode 1124

milk

🥗Healthier: almond milk

💰Cheaper: water + milk powder

Almond milk reduces calories and adds a nutty flavor.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener with less processing.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and adds a unique taste.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruits

Seeds provide crunch and are often more affordable.

Start by adding 1/2 cup of whole milk and 1/4 cup of evaporated milk into a saucepan.

Add 1/2 cup of sweetened condensed milk, adjusting to taste, and mix until dissolved.

Add 1/4 teaspoon of cardamom powder, 1 teaspoon of vanilla, 1 tablespoon of grated fresh ginger, 1/4 teaspoon of fresh nutmeg, and 2 cinnamon sticks to the milk mixture and stir.

Place the saucepan on low heat to keep warm while preparing the other ingredients.

In a large pan over medium heat, add 3/4 cup of semolina (cream of wheat) and toast it on low heat for 15 minutes, stirring frequently to prevent burning.

Once toasted, pour the semolina into a large glass bowl and set aside.

In the same pan, add 1/4 cup of ghee and then add the shredded carrots, mixing well and cooking for 10 minutes to break down the carrots and reduce moisture.

Add 1/4 teaspoon of turmeric powder (optional) to the carrots and mix well.

Stir in the toasted semolina and mix until combined, noting the gritty texture.

Gradually add the warm milk mixture a little at a time (about 1/4 cup at a time), mixing thoroughly after each addition until the mixture becomes smooth.

Once the desired smooth texture is achieved, pour the mixture into a lightly greased pan and spread it out evenly, pressing down to compact it.

Allow the mixture to set at room temperature for 1 to 2 hours until firm.

After setting, cut into squares using the back of a knife, ensuring it holds its shape.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens