1½kg carrots, peeled and coarsely grated
2⅓ cups (560ml) evaporated milk
75g raisins
300g granulated sugar
100g khoa (also known as mawa: milk solids, from the frozen section of Indian grocers), grated
2 tablespoons ghee (clarified butter)
1 teaspoon ground cardamom
pinch of saffron (optional)
¼ cup slivered almonds
¼ cup cashews
edible flowers (optional), for garnish
vanilla ice cream (optional), for serving


1.Stir the carrot and evaporated milk together in a large, heavy-based saucepan. Bring to the boil, then reduce the heat to low and simmer for around 40 minutes until the carrot is soft, stirring occasionally.
2.Meanwhile, cover the raisins in hot water and leave to soak for at least 15 minutes.
3.Stir the sugar into the carrot mix and simmer for a further 10 minutes, stirring often.
4.Drain the raisins, and reserve a few tablespoons of raisins and khoa for garnish. Stir the remaining raisins and khoa, plus the ghee, cardamom and saffron, into the carrot mix.
5.Reduce the heat to very low and cook for about 1 hour 30 minutes until all of the milk is absorbed, stirring occasionally.
6.Meanwhile, set a medium-sized frying pan over a medium-low heat and toast the nuts, separately, until golden brown, stirring frequently. Remove from the pan and set aside to cool.
7.To serve, spoon the carrot halwa into a mound in one large or multiple individual serving bowls.
8.Garnish with the reserved raisins and khoa, toasted nuts, and edible flowers. Enjoy warm with vanilla ice cream, or cold.
9.Leftover halwa will keep in an airtight container in the fridge for 3 days.
10.Garnish with nuts only when serving, to keep the nuts crunchy.

Edited extract reproduced with permission from The Recipe, Josh Emett
with photography by Kieran E. Scott, published by Upstart Press, $49.99.
Cover copyright © Josh Emett
Design copyright © Blackwell and Ruth Ltd, 2019

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