A rich and fragrant dessert where tender grated carrots are cooked in milk and ghee until soft and luscious. The addition of mava and saffron lends a luxurious depth, while cardamom and rose water add warming, floral notes. This halva is perfect served warm and garnished with roasted nuts.
Ingredients List
| Sr. | Weight | Units | Name |
|---|---|---|---|
| Main Ingredients | |||
| • | 3 | cups | grated carrots |
| ¾ liters milk | |||
| ¼ cup mava (optional if using condensed milk) | |||
| ¼ cup kismis (soaked in water) | |||
| • | 4 | tbsp | pure ghee |
| ½ tsp cardamom powder | |||
| ½ tbsp saffron strands | |||
| • | 2 | drops | red food color (optional) |
| Sugar (to taste, if using condensed milk) | |||
| Few drops rose water | |||
| For Garnish | |||
| Roasted cashews (kaju) | |||
| Chaloori (flaked dry coconut) | |||
Method / Instructions
- 1. Prepare the Saffron Milk: In a non-stick saucepan, boil the milk. Add saffron strands and cardamom powder, stir, and set aside to infuse.
- 2. Sauté the Carrots: Heat ghee in a wok or kadhai over medium flame. Add grated carrots and sauté continuously until they become soft, shiny, and change color slightly.
- 3. Cook with Milk: Add the saffron-infused milk and optional red food color to the sautéed carrots. Reduce the heat to simmer and cook for 30–40 minutes, stirring frequently, until the milk is completely absorbed and the mixture thickens. Take care to prevent sticking or burning.
- 4. Add Richness: Once the milk is absorbed, mix in mava, if using, along with rose water, roasted cashews, and chaloori. Stir thoroughly to combine.
- 5. Sweeten and Finish: If using condensed milk, add sugar to taste, rose water, and soaked kismis. Mix well.
- 6. Serve: Serve the halva hot, garnished with extra nuts or silver leaf for an elegant finish.
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 186 Kcal |
| 💪 Protein | 4.1 g |
| 🌾 Carbohydrates | 22.4 g |
| 🥑 Total Fat | 9.2 g |
| 🧈 Saturated Fat | 5.3 g |
| 🌱 Dietary Fiber | 1.8 g |
| 🍬 Sugars | 18.2 g |
| 🧂 Sodium | 52 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Note
If halva seems dry during cooking, add 1 tbsp ghee to keep it moist and rich. Soaking kismis softens it and enhances flavor when added at the end. Use a heavy-bottomed pan to avoid milk sticking and burning. For plating, try serving in hollowed fruit shells or shape with molds for visual appeal. A drizzle of fresh cream or a sprinkle of edible silver leaves adds a luxurious touch.
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