Afghani Carrot Halwa

Creamy, decadent and delicious Afghani carrot halwa made with ricotta cheese and dry milk powder. Recipe is easy to make and is perfect dessert for any occasion.

Author: Pavani

Print Pin

Prep Time: 15

Cook Time: 45

Total Time: 1

Course: Dessert

Cuisine: Afghan

Servings: servings

Ingredients

3 tablespoons Raisins
¼ cup Water
8~10 Medium Carrots, peeled
¼ cup Unsalted Butter or ghee, divided
¼ teaspoon Ground Cardamom
1½ cups Ricotta Cheese
1~1½ cups Sugar*
1 cup Powdered Milk
¼ cup Nuts, chopped (almonds, pistachios, cashews etc)

Instructions

Prep:

In a small bowl, combine raisins and water. Set aside until ready to use.
3 tablespoons Raisins, ¼ cup Water
Grate the peeled carrots using the small holes of a grater. You should have about 6 cups of grated carrot.
You can also grind the peeled and chopped carrots along with ¼~½ cup of milk into a smooth paste and use in the recipe.
8~10 Medium Carrots, peeled

Make Afghan Carrot Halwa:

Melt ghee/ unsalted butter in a heavy bottomed pan on medium-low heat. Add the grated carrot and ground cardamom. Cook, stirring occasionally. until carrot is tender and does not smell raw anymore, about 15~20 minutes.
¼ cup Unsalted Butter or ghee, divided, ¼ teaspoon Ground Cardamom
While the carrots are cooking, in a medium size bowl combine ricotta cheese and powdered milk. Mix well into a smooth mixture without any lumps.
1½ cups Ricotta Cheese, 1 cup Powdered Milk
Add sugar to the carrots and cook till dissolved.
Stir in the the ricotta mixture and mix well. Cook gently until the mixture is thick and creamy, about 5~7 minutes.
1~1½ cups Sugar*
Drain the raisins and add to the pan along with the other nuts. Mix well. At this stage, halva will have a soft consistency and can be served in a bowl.
¼ cup Nuts, chopped (almonds, pistachios, cashews etc)
If you want to make into squares/ diamonds, then cook till the mixture starts to leave the sides of the pan, about 10~15 minutes more. Then pour the mixture into a greased 9″ square pan and let chill to set, about 2~3 hours. Cut into pieces to petit four or burfi.

Video

Notes

Traditionally carrots are finely grated for this recipe. But you make carrot halwa without grating as well. Just blend the peeled and chopped carrots with some milk into a smooth mixture and use.
I prefer whole milk ricotta cheese for the best texture. But part skim will work great too.
You can use either full fat or skim dry milk powder.
Adjust the quantity of sugar based on the sweetness of the carrots used.
You can skip the nuts and raisins.
Leftover halwa keeps well in an airtight container for up to 1 week. It can also be frozen for up to 2 months.

Nutrition

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!