When growing up, whenever the vegetable market was flooded with carrots, my mom use to make carrot halwa. I remember it was a lengthy process; peeling the carrots, hand grating them, roasting the grated carrots in ghee (clarified butter) and then simmering it in milk until the milk is evaporated. The laborious process kept me away from this preparation until I came across this microwave version and Anu’s slow cooker preparation of the halwa.
I made the microwave version 3 times in the last 3 weeks. I was skeptical of both the versions as the recipe I knew calls for roasting the grated carrots in ghee before simmering it in milk. I made it 3 weeks ago and I liked the result. I made it again 4-5 days later for a potluck party. This time I made halwa with 3 lbs of carrots for a gathering of 15 people. Since I did not get to take pictures, I made it again couple days ago for the blog. If one was making it in large quantity, I would not recommend the microwave method as it took over an hour of microwave cooking to make halwa with 3 lbs. of carrot. Slow cooker method might be a good option.
This goes to Kalyani’s My Mother’s Kitchen: Indian Mithai Mela & Srivalli’s MEC: Potluck Party.