Carrot Coconut Halwa / Carrot Kobbari Halwa

Recipe Cooked, Photographed and Written by Praveena

Prep Time:15 mins   CookTime:20 mins   Cuisine:Indian

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Coconut is the most commonly used fruit in almost every recipe in South India. This recipe is a blend of two different sweet vegetables to make into a dessert.

You can make this dessert Vegan by replacing ghee with coconut oil and sugar with jaggery/raw sugar (just like me).

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Before starting to cook, don’t forget to see the Tips mentioned at the end. 

Dessert recipes collection⇒  Desserts / Mithayi

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Ingredients:

• Grated Carrot – 1 cup
• Fresh Grated Coconut – 1 cup
• Sugar / Jaggery – ½ cup
• Raisins / Kishmish – 10
• Cashew nuts – 10
• Cardamom pods – 4
• Ghee –  6 tablespoons

Special Ingredients:

• Ghee

Step Wise Pics Procedure for, ‘Carrot Coconut Halwa (Stove Top, Instant Pot Methods)’:

Prep Work:

Firstly, get the carrots and coconut grated, as shown in pics below.

Take a tray or wide serving dish and apply ghee throughout , put it aside.

Powder the cardamom pods. Put aside. 

Stove Top Method Carrot Coconut Halwa:

Put a thick bottomed pan / vessel on stove top over medium flame.

Add one tablespoon of ghee / butter and add all the dry fruits & nuts.

Fry them until they turn light brown in colour. Take them aside into a separate plate.

In the same pan add one more tablespoon of ghee , the grated carrot and fry them until they reduce in quantity.

Remove the fried carrot from the vessel/pan and put aside.

In the same pan add one more tablespoon of ghee and the grated coconut.

Fry them until the raw smell of coconut is gone and they change the colour. 

Keep mixing until the content leaves the sides of the vessel/pan.

At that stage switch the flame off and transfer the entire content into the serving tray or dish which we kept aside.

Spread the halwa throughout the tray and garnish it with dry fruits & nuts that we kept aside. Done!!

Instant Pot Carrot Coconut Halwa:

Tips & Storage:

• Whatever might be the size of your cup, the ratio of the ingredients would be the same.
• You cannot eliminate adding the ghee to the recipe. Be generous.
• If you are a vegan you can use a non-dairy (plant based)  butter or you can use coconut oil.
• Be careful while you sauté the grated carrot and coconut, such that it doesn’t burn.
• And date syrup or maple syrup or jaggery instead of processed sugar. I used unrefined raw sugar in this recipe.
• You can add either sugar or jaggery as sweetener, either of them taste good.
• You can add any dry fruits and nuts of your choice. I added Cashew Nuts and green raisins.
• This sweet dish can be served hot or chilled too.
• Storage: This dessert stays good at room temperature for 4-5 days but stays good up to 10-12 days when refrigerated.

Result:

• The taste of this dessert is of course sweet and nutty.
• The texture is very soft, but chewy and gooey.

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