Carrot Halwa / Gajar Ka Halwa ~ Microwave Version

I must say that this "Microwave Cooking" theme of BM#7 has been the easiest one among the lot I tried so far in the various blogging marathons I have participated in. I did not have to plan beforehand this time or make a list of dishes that would fit the theme or anything as such. That is mainly because I am used to microwave cooking and enjoy it. The dishes I have presented so far are a regular fare in my kitchen and the yummy carrot halwa showcased here today happens to be no exception. I usually prefer a microwave to stovetop to cook this halwa since it is quick and easy.

This classic, scrumptious dessert from the Indian subcontinent needs no introduction. The rich, creamy, colorful halwa is so popular among masses that it is an integral part of Indian restaurants' menus worldwide and an iconic dessert of Hindi movies. No wonder considering it's melt in mouth kind texture. A true delectable treat!

Ingredients: (for 4 servings / about 2 cups cooked halwa)

6 medium sized carrots - peeled and grated (I had 4 cups grated carrot.)

2 Tbsp ghee

1 cup full fat milk (I used about 1.5 cup low fat milk today.)

1/4 cup sweetened condensed milk

3 Tbsp sugar or to taste

1/2 tsp cardamom powder

Nuts to garnish

Method:

* Heat the ghee in a microwave safe bowl and add the grated carrot. Sauté for a couple of minutes.

* Then add the milk to carrot and cook stirring occasionally, until the milk evaporates.

* Next add the condensed milk and sugar to the carrot mixture. Continue to cook until the mixtures turns thick, stirring in between. Remove the bowl from microwave, add cardamom powder to the cooked halwa and mix well.

* Garnish with nuts and serve warm.

Notes:

1.  Adding khoya / mawa or cream or condensed milk at the final stages enhances the flavor of carrot halwa. I usually go with a low fat version and skip those when I am preparing a small quantity to satisfy my sweet tooth.

2. Avoid adding khoya / khova when halwa is being prepared in microwave. It tends to turn a dark brown shade and the halwa may be not a visually appealing one though the flavor remains unchanged.

3. Increase the quantities of condensed milk and ghee in the above recipe, if a richer halwa is preferred.

4. Follow the above procedure for stove top method too.

Check what the other marathoners are cooking today.

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