Black Carrot Halwa

Black carrot is a speciality of North Indian winters. It is not as easily available as red carrots.

Black carrot’s colour comes from its rich Anthocyanin content. It is the world’s richest plant based source of anthocyanin. That’s why black carrots have a unique taste-quite different from red or orange carrots.

It is highly beneficial for the heart and against arthritis and gastro problems. In ancient India it was used as a tonic (immunity booster).

In winter season Qadir Sweets in Allahabad, Moti Mahal in Lucknow sells this special Halwa like hot cakes. This halwa is richer in comparison to red or orange one. It needs a lot of desi ghee for its preparation.

It is a delicacy that is not as popular as it’s red counterpart because it’s rarity. Also, it’s much more expensive. It’s price is 3-4 times higher than regular carrots (it is only found in North India). So this rare, unique flavored rich halwa is a winter delicacy.

Ingredients

• Black carrot- 1 kg
• 3-4 tbsp Sugar
• 3-4 tbsp grated dry coconut
• 100 gms desi ghee
• 60-70 gms chopped cashew
• 1/2 litre whole cream milk

Method:

1. Wash the carrots. Scrape its skin and grate it.
2. Reduce milk in a heavy bottom pan on slow heat till it attains rabri like consistency (thick as condensed milk).
3. Pour ghee in a non-stick pot and saute grated carrots. Add sugar and cover the pot with lid and slow cook for about 7-8 minutes.
4. Add rabri and rest of ghee and again cook till all the water of the halwa evaporates.
5. Mash the halwa with ladle then add cashews and mix well. When ghee separates from halwa, take the pot off the flame.
6. Garnish with cashews and serve hot!! Enjoy!