Carrot halva
4 servings
120 minutes
Carrot halwa is one of the most exquisite desserts of Indian cuisine, combining the delicate sweetness of caramelized carrots with the creamy richness of butter and milk, along with the spicy notes of cinnamon and vanilla. This dessert has an ancient history and is considered a symbol of coziness and home warmth. The thick, aromatic halwa gains a rich texture from cashews and raisins, while the addition of airy custard gives it a festive elegance. In India, it is traditionally prepared for special occasions like weddings or religious festivals. Its flavor unfolds in layers: first the soft sweetness of carrots, then a nutty-fruity hint, with the delicate cream completing the flavor harmony. It is best served warm to fully appreciate its aroma and flavor nuances.
1
Grate the carrot. In a pan, add butter and carrot, sauté on low heat for 10 minutes. Add milk and 60 g of sugar, mix and cook until the halva thickens and all the liquid evaporates, about 20 minutes. At the end, add raisins and cashews and keep for another 5 minutes. Let it cool.
- Carrot: 800 g
- Butter: 50 g
- Milk: 750 ml
- Sugar: 410 g
- Raisin: 100 g
2
Add 40 g of protein, 30 g of flour, and a pinch of cinnamon to the carrot mixture. Form towers of 140 g (can be placed using a culinary ring), bake at 180 degrees for 4-5 minutes.
- Wheat flour: 71 g
- Egg yolk: 1 piece
- Ground cinnamon: 5 g
3
Meanwhile, prepare the custard. Bring 500 ml of milk with vanilla essence and 75 g of sugar to a boil in a saucepan. Mix another 75 g of sugar with the yolk and 41 g of flour in a bowl. Pour one-third of the hot vanilla milk into the egg mixture while whisking vigorously. Then, while continuously stirring, pour in the remaining milk.
- Milk: 750 ml
- Vanilla extract: 3 ml
- Sugar: 410 g
- Egg yolk: 1 piece
- Wheat flour: 71 g
4
Pour the milk-egg mixture into a saucepan, place it on low heat, and heat while constantly stirring with a wooden spatula or whisk. Remove from heat when the cream thickens. Cover the cream with plastic wrap (so that the wrap touches the cream) and place it in the refrigerator to cool. Once the cream cools, mix 100 g of custard with yogurt, cream cheese, and gelatin.
- Natural yoghurt: 60 g
- Cottage cheese: 100 g
- Gelatin: 1 g
5
Prepare a cream based on cooked egg whites. Boil caramel: bring 200 g of sugar and 40 g of water to a boil and cook over medium heat until the caramel stretches from the spoon like a thin thread. The consistency of the caramel can also be checked by dropping it into cold water; it should form a soft ball. Meanwhile, beat the egg whites in a mixer until stiff peaks form. While continuing to beat, pour in the caramel in a thin stream. The cream should become glossy and homogeneous.
- Sugar: 410 g
- Milk: 750 ml
6
Layer curd cream and meringue on the halva towers. For decoration, the meringue can be torched.