Calories: 509.37
Cooking time: 25
Proteins / 100g: 15.27
Carbohydrates / 100g: 61.15

In India, halva is prepared not only from nuts, but also from vegetables, for example, from carrots. This is quite, especially if sugar is replaced minimum amount natural honey. Of course, Indian halva is very different from the usual halva in our view. Halva in India is not dry, but moist, very sweet and spicy.

For cooking, they will be like:

4 carrots;
- a glass of skim milk;
- a handful of raisins;
- a handful of almonds;
- 1 tsp. honey;
- coconut flakes;
- carnation - several buds;
- ground cinnamon.

How to cook at home

Peel and boil carrots until soft. The most gentle way is to steam it, so the carrots will retain more vitamins and remain bright.

Raisins for carrot halva need to be washed and sorted out.

Chop the almonds, it is best to chop with a knife, it turns out not as finely as in the chopper.

We spread boiled carrots into a cup, after cutting into pieces. Beat with an immersion blender.

You should get such a bright thick puree. Let's put it aside, we won't need it yet.

Bring a glass of milk to a boil, then add a few cloves and a pinch of cinnamon to it. You can add vanilla pod and other spices to your liking. Bring the milk to a boil again, then add the raisins and chopped almonds.

Let our spiced milk boil for a few minutes, then take out the cloves and spread the carrot puree.

Stir and cook, stirring constantly, until the mass thickens.

We remove from the fire. Cool it down. Then add a spoonful of honey (honey is not recommended to be heated unnecessarily) and add coconut flakes... Without it, carrot halva will be watery.

We mix. Now the mass is thick enough to give it beautiful shape... Best to use silicone molds, but metal cookie cutters are also possible.
We fill the mold, tamp it tightly and send the halva to the refrigerator for 2 hours.

After that, halva can be easily removed from the mold and served.
Carrot halva turns out to be moderately sweet, spicy and aromatic.

And we suggest you cook for halva

Cooking instructions

2 hours Print

1. Grate carrots. Put butter and carrots in a frying pan, fry over low heat for 10 minutes. Add milk and 60 g of sugar, stir and fry until the halva becomes thick and all the liquid evaporates, about 20 minutes. At the end, add raisins, cashews and keep for another 5 minutes. Allow to cool. Tool Microplane hand grater A grater with the appearance of a file - these come with a blade of different lengths for zest, cheese, chocolate - has such a use: it is convenient to use it to remove the soil adhering to cauliflower inflorescences.

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  2. Add 40 g of protein, 30 g of flour and a pinch of cinnamon to the carrot mass. Form turrets of 140 g each (you can put it through the culinary ring), bake at 180 degrees for 45 minutes. Tool Culinary ring This contraption is called the culinary ring, or cutter, and the professionals call it the round notch. It is a versatile tool that cuts perfect circles out of dough, helps lay out tartare or fry with neat fried eggs. The diameter and height of the rings are different. It is better to keep a different-sized set in the house: it will not be superfluous for sure.

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  3. In the meantime, prepare the custard. 500 ml of milk with vanilla essence and 75 g of sugar, bring to a boil in a saucepan. Mix another 75 g of sugar in a bowl with yolk and 41 g of flour. Pour one third of the hot vanilla milk into the egg mixture, whisking vigorously, whisking vigorously. Then, with continuous stirring, pour in the remaining milk.
  
  Crib How to make custard

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  4. Pour the milk-egg mixture into a saucepan, put on low heat and heat, stirring constantly, with a wooden spatula or whisk. Remove from heat when the cream thickens. Cover the cream with a film in a cotact (so that the film touches the cream) and refrigerate in the refrigerator. When the cream has cooled, mix 100 g custard with yogurt, cottage cheese and gelatin.

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  5. Prepare a cream based custard proteins... Boil the caramel: Bring 200 g of sugar and 40 g of water to a boil and cook over medium heat until the caramel begins to stretch like a thin cobweb from the spoon. Also, the consistency of the caramel can be checked by dipping it in cold water The caramel should turn into a soft ball. Meanwhile, beat the whites in a mixer until firm foam. Continuing to beat, pour in a thin stream of caramel. the cream should become glossy and uniform.

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How to make halva in Indian

We are used to that halva is made from ground sunflower seeds, sesame seeds, sugar or honey. Different in India. Halva is made here in a completely different way - most often from toasted semolina with the addition of milk syrup, sugar, nuts and dried fruits.

Indian halva more like crumbly sweet pudding. It is best eaten hot. It is sold in shops with sweets, it costs from 10-20 rupees (about 6-12 rubles) per 100 grams. The Indians pronounce its name as "halava".

Halva is loved both in the north and in the south. In the north, they can often offer vegetable halva for dessert or even as a snack - it is made from carrots, pumpkin or sweet potatoes. Grated vegetables are boiled in cream or milk until thickened. And fruit halva is very sweet, it is eaten with baked goods. And in Kozhikode in Kerala in the south of India they make halva by special recipe, it is called Kozhikkodan Halwa. It is made from maida (grade wheat flour), ghee, coconut, cashews, pineapple, etc. Karutha aluva made from rice is also popular in the south. This halva is almost black.

Sooji halwa- halva from semolina,
Sooji gajar halwa- from semolina with carrots,
Sooji besan halwa- from semolina and chickpea flour,
Gajar Halwa- carrot,
Aate ka Halwa - wheat halva,
Kaju Halwa - cashew nut
Badam ka halwa- almond.

Make halva Simply, all the ingredients for many types of halva are familiar to us. You need to choose quality butter. It is better to use light brown unrefined sugar, which is available in many supermarkets, both in Russian packaging and imported (Denmark, Great Britain). In India, they put more sugar than in the above recipe. It takes about half an hour to cook.

Semolina halva with raisins

2 3/4 cups (650 ml) milk
1 1/2 cups (300 g) sugar
1/2 tsp nutmeg
1/4 cup (35 g) raisins
1 cup (200g) butter(better than melted ghee)
1 1/2 cups (225 g) semolina
2 tsp orange peel or
1/4 cup woodland or walnuts or other additives (see below)
juice of one lemon

1) Slowly melt the sugar in a cast iron, cauldron or thick-walled saucepan over low heat, stirring constantly so that it does not burn. If there is no iron pot, see another option below.
2) Turns light brown - reduce heat and slowly pour in hot (!) Milk. Sugar crystallizes.
3) Leave to dissolve over low heat.
4) Melt butter in a frying pan (saucepan), fry in it semolina for 15 minutes, stirring regularly, until slightly brown.
5) Add raisins, zest and juice (or nuts) to caramelized milk.
6) Pour this mixture into the semolina.
7) Stir once or twice: break up the lumps, then simmer for a few minutes under a lid to absorb the liquid.
8) Stir a few times to loosen it up.
9) It is best to eat halva hot. It can be heated by holding the saucepan in a large bowl of hot water... In this case, it must be kneaded, it will become more airy.

Another variant- if there is no cast iron or thick-walled pan. Immediately pour hot milk with sugar or water with sugar and spices into the semolina.

Tested additives: vanilla, cinnamon, cardamom, saffron, nutmeg, various toasted nuts, fresh fruits, especially plums, apricots and peaches. All this should be added not at the last moment, but to cook a little together.

Carrot halva

900 g fresh carrots,
3/4 cup (150g) butter
2 cups (500ml) milk
3/4 cup (150g) sugar
3 tbsp. spoons of raisins
3 tbsp. tablespoons of almonds (or cashews), sliced ​​and lightly fried,
1/2 teaspoon ground cardamom

1) Grate the carrots and fry for 10 minutes in melted butter over medium heat, stirring frequently.
2) Add milk, sugar, raisins, almonds. Cook for another 20-30 minutes, until it turns into homogeneous mass.
3) Cool, make a layer 2.5 cm thick, sprinkle with cardamom. Cut into pieces and serve as a dessert.

Indian carrot halva is a very unusual and delicious vegetarian dessert, it came to us from North India. This, of course, is not an ordinary halva, for us it may seem too exotic, but nevertheless it turns out to be very tasty.

The dish contains various nuts, most often cashews. If you look closely at Indian cooking, then most of the recipes in it prefer to include vegetables and fruits. That is why it is not at all surprising that halva is made from carrots.

The recipe for this delicacy is that sugar, raisins and various nuts are added to carrots, all this is boiled down in milk to a thick consistency. Halva is usually served simply in a plate, or round sweets are formed from it, and a whole nut is placed on top as a decoration. So many people love this unusual dessert... Carrot halva is not as difficult to prepare as you might imagine. Cooking will take you about an hour. That's not so much for a tasty and healthy treat.

Carrot halva

Making it at home is quite simple, you will see for yourself by studying next recipe... Prepare the following foods:

• 5 carrots, preferably large;
• 2/3 cup sugar
• 1 glass of milk;
• 1 tbsp. l. ghee (ghee);
• 100 g raisins;
• 50 g cashew nuts.

Preparation

First, prepare the carrots: peel and wash them, then follow these steps:

1. Grate on a medium grater.
2. Preheat a skillet and add oil to it, and after warming up, pour carrots into it. Fry a little, but make the fire small. Simmer for about 15 minutes, then add milk.
3. Stir well, then add sugar. Simmer over low heat until the liquid evaporates, until the mixture thickens. This may take about 30 minutes.
4. Prepare the raisins in advance, wash them and dry them with a paper towel. Fry the nuts in a pan until golden brown.
5. Add raisins and nuts to the carrots with sugar and milk, mix well.
6. Simmer for about 10 more minutes.
7. Remove from heat and place on a plate.

After the dish has cooled, serve it. However, if you wish, you can mold sweets from this mixture. Such halva will become unusual decoration your table.

Halva with sesame seeds

To prepare this type of carrot halva, prepare following products:

• 400 g carrots.
• 300 g granulated sugar.
• 50 g coconut flakes.
• 50 g sesame seeds.
• 80 g raisins.
• 80 g cashew nuts.
• 1 tbsp. l. butter.
• A pinch of salt.

Preparation

In this recipe for carrot halva, raisins are soaked in any alcoholic beverage, it tastes much better. But if you do not want to do this, or the children will eat the dessert, then you can simply soak it in hot water, drain it and dry it with paper towels.

1. Peel the carrots, wash and grate on a fine grater.
2. Fry the cashew nuts. You can do this with a little oil, but then dry them on a towel. Then chop into large pieces.
3. Put the carrots and coconut in the pan where the nuts were fried with oil, simmer for 10 minutes.
4. Add sugar and salt, then stir and leave to simmer for another 10 minutes, be sure to stir frequently. When this time has passed, the mass will become translucent and thick.
5. Add nuts, raisins and sesame seeds, stir and remove from heat.
6. Prepare the form, pre-line it parchment paper.
7. Put the treat into a mold in an even layer and leave for 3-4 hours, or even better, overnight.

You need to cut the dish into portions, after which it can be served. The consistency of halva turns out to be a little stringy, the taste is incredible and very sweet. This healthy dessert will appeal to both adults and children.

A simple halva recipe

It is not necessary to conjure over the stove for a long time to cook something tasty and, most importantly, useful. Now you will learn a very simple recipe for carrot halva in Indian. Prepare the following ingredients:

• 500-550 g carrots;
• a glass of sugar;
• 1.5 liters of milk;
• 100 g walnuts or cashews;
• 100 g raisins;
• cinnamon.

Preparation

Peel and wash the carrots before cooking, then follow these steps:

1. Rub it on a grater, preferably fine.
2. Place in a heavy-bottomed saucepan or skillet.
3. Pour in milk and simmer for about half an hour over low heat, while the lid does not need to be closed.
4. Add sugar, nuts and raisins to the mixture (it must be washed and dried).
5. Keep on fire until thick, the milk should evaporate completely.
6. Put in another bowl and let cool carrot halva.

After that, you can enjoy an unusual and healthy dessert, which will not leave anyone indifferent.

- a popular dessert in India - will delight lovers of natural sweets homemade... Cardamom gives the dessert an original flavor and aroma.

Of course, carrot halva is not at all similar to the usual halva for us, neither in taste, nor in appearance, nor in consistency, they are related only by the fact that both are sweetness, and even the presence of nuts. But the Indian delicacy may well suit the taste of both adults and children, or surprise your guests.

Necessary:

• Fresh carrots - 900 grams (in other words, 1 kilogram minus cleaning!)
• Butter - 150 grams
• Milk - 0.5 liters (preferably boiled)
• Granulated sugar - 150-180 grams (approximately 0.75 cups), if you like it to be VERY sweet, you can put a whole glass
• Raisins - about 2/3 cup, you can up to a whole glass
• Cashew nuts (peeled and lightly roasted, but never salted) - 70-80 grams (this is the most expensive ingredient). Can be replaced with lightly fried almond slices (about 3 tablespoons), you can also try with peanuts (unsalted !!!)
• Ground cardamom - from 0.5 to 1 teaspoon, depending on your love of spices (you can try replacing with ground cinnamon and add ground cloves on the tip of the spoon - but it will taste completely different)

Preparation:

Wash carrots, peel and grate on a fine grater.

Pour raisins with boiling water, let stand for 8-10 minutes, then drain the water, and cool the raisins.

Fry the nuts (if you bought unroasted) lightly (3-4 minutes) in a pan without oil. Chop the nuts into pieces with a knife, but not very finely. Some of the nuts can be left intact and set aside for decoration.

Next, melt the butter in a deep frying pan (stewpan).

Put the carrots in a frying pan with oil, stir and fry on a high heat level for 10 minutes, stirring occasionally.

Then add milk and sugar, mix everything, bring to a boil, reduce the heat under the pan to medium and simmer for another 30 minutes. During this time, more than half of the liquid in the pan will evaporate.

Add nuts, mix.

Add raisins, mix.

Add cardamom, mix everything again.

We continue to fry, stirring occasionally (quite often) until the liquid completely evaporates from the pan. It takes 15-20 minutes for us, but the time may vary depending on the diameter of the pan and the characteristics of your stove. When all the liquid has evaporated and the color of the carrots darkens, turn off the stove and let the carrot mass cool.

In principle, it is already ready and you can eat, but just spreading the mass with a spoon on plates is not so interesting, and it looks like porridge, and not a delicious dessert. Therefore, we spread the cooled carrot mass on a tray or flat dish and use a spatula to form a layer 2-2.5 centimeters thick. We slightly press this layer with the same blade.