Rhubard And Carrot Halwa Recipe

Prepare produce

Trim any tough ends from rhubarb and chop into roughly 1/2-inch pieces so they break down evenly. Peel and grate carrots using the coarse side of a grater. Measure out milk and other ingredients so they’re ready to add.

Lightly toast nuts and raisins: in a small dry skillet over medium heat, toast slivered almonds and pistachios for 2–3 minutes until fragrant, then remove to a bowl. Quickly sauté raisins (if using) in 1 teaspoon ghee for 1 minute until plump; set aside.

Cook carrots and rhubarb

Heat a heavy-bottomed wide saucepan or nonstick skillet over medium heat. Add 2 tablespoons ghee. Once hot, add the grated carrots and sauté for 4–5 minutes, stirring frequently, until they begin to soften. Add the chopped rhubarb, a pinch of salt, and continue to cook, stirring every 1–2 minutes, for about 6–8 minutes until the rhubarb has softened and started to break down.

Add semolina

Push the carrot–rhubarb mixture to one side of the pan (or reduce heat slightly). Add remaining 2 tablespoons ghee to the cleared space and sprinkle in the semolina. Toast the semolina in the ghee for 1–2 minutes, stirring constantly, until it becomes fragrant and lightly golden — this helps prevent a raw flour taste.

Add milk and simmer

Pour in the 3 cups of whole milk slowly while stirring to combine the semolina with the vegetables and ghee. Increase heat to medium-high until mixture comes to a gentle simmer, then reduce to low. Simmer gently, stirring frequently and scraping the bottom, for 20–25 minutes. The milk should reduce and the mixture should thicken; carrots should be fully tender and rhubarb mostly broken down. If the mixture thickens too quickly and looks dry, add 2–4 tablespoons additional milk or water as needed.

Sweeten and flavor

Once the milk has reduced and mixture is thick, add the brown sugar and granulated sugar. Stir thoroughly and continue to cook on low for 5–8 minutes until the sugars dissolve and the halwa reaches a jammy consistency. Taste and adjust sweetness: if you prefer a cleaner sweetness, stir in the optional honey or maple syrup (1–2 tsp). Add the cardamom powder and mix well.

Finish texture and check doneness: The halwa should be moist but not soupy and will firm slightly as it cools. If overly loose, continue to cook on low for a few more minutes. If too thick, stir in 1–2 tablespoons milk. Adjust salt to balance flavors with another pinch if needed.

Stir in toasted nuts and raisins, reserving a little for garnish. Transfer the halwa to a serving dish or individual bowls. Drizzle the optional honey or maple syrup on top if used, and sprinkle remaining slivered almonds and pistachios.

Serve warm or at room temperature. Halwa keeps covered in the refrigerator for up to 3 days; gently rewarm on the stovetop with a splash of milk before serving.