Carrot Halwa Blondie bars

By • March 2, 2011 • 11 Comments

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Author Notes: Winter in New Delhi means usually heralds the advent of warm comfort foods like Jalebi, Coal grilled sweet potatoes & decadent Gajar (Carrot) Halwa, none of which may be defined as soft & melt in your mouth, These are foods to be masticated well to savor every bit of flavor before they go down the hatch.
The flip side of Gajar halwa is that it isn't something that you multitask with, No leisurely stroll with a cuppa joe in one hand & a sticky brownie like treat in the other while window shopping!
I created this variation of the brownie for my fusion food blog http://iyer-n-chef.blogspot.com sometime last year. Since then its been a favorite snack to whip up at home on short notice. - Panfusine
Panfusine

Food52 Review: These bars are great on many levels. The finished product is a beautiful pale orange color that you don't see often in desserts and is very eye catching. The flavor is perfectly sweet - sweet enough to be dessert, but not overly sweet - and the spices are just right. Also, the texture is rich and dense, making them feel very indulgent. If you grate your carrots on the fine side of your box grater, they melt away into the batter when baking. Overall, this is a wonderful and unique recipe that I plan to make again and again.vvvanessa

Makes 24 pieces

  • 2 cups shredded carrots
  • 1 can condensed milk
  • 1/2 cup whole milk
  • 5 tablespoons sugar
  • 2 cups All purpose flour
  • 3 teaspoons double acting baking powder (leveled)
  • 8 tablespoons unsalted butter, melted
  • 1/2 cup raisins
  • 1/2 cup slivered almonds
  • 5-7 pods cardamom seeds, crushed
  • 1/8 teaspoon nutmeg, powdered
  1. Preheat oven to 350 F.
  2. Sieve together the flour & baking powder in a large mixing bowl. Set aside.
  3. Combine shredded carrots, condensed milk, sugar and raisins in an oven proof bowl. (rinse out the condensed milk sticking to the sides of the can with the whole milk and add to the carrots)
  4. Mix well & microwave for 5-8 minutes till the carrots are soft & have lost their raw taste.
  5. Add melted butter and ground spices & combine well. ( I prefer to add the spices after the carrots are cooked to ensure that the essential oils in the spices do not dissipate)
  6. Pour the carrot mixture into the centre of the mixing bowl containing the flour. Fold in gently from the sides towards the centre. Take care not to over mix as this can cause the gluten to bind together, resulting in a tough & leathery texture.
  7. Spread evenly onto baking tray and sprinkle with slivered almonds. Bake for ~ 20-25 minutes till the top is golden brown.
  8. Allow to cool, cut into squares & serve. These bars freeze well & will keep for up to a month in the freezer.
Jump to Comments (11)

Tags: freezes well, kid-friendly, travels well, Vegetarian

Comments (11) Questions (0)

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over 1 year ago Sureni

Sorry, I meant baking powder not soda.

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over 1 year ago Panfusine

regular baking powder is fine!

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over 1 year ago Sureni

Baking pan size is not given. Can some one suggest a size. Also, is double acting baking soda essential for this, or can we substitute regular baking soda?

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over 1 year ago Panfusine

I've not tried this with Baking soda, but since there is no acidic ingredient such as buttermilk involved, it may not work. I'd stick to baking powder. The baking pan is the standard half sheet 15 x 10 x 0.75 inches

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over 2 years ago Socks

Okay I made this tonight, first thing I tried from Food52 because I had most of the ingredients, love halwa, etc.

Changes: Allergic to almonds, so omitted. Added sugar/cinnamon mixture I had sitting around instead on top. No milk, so I used yogurt with a bit of cream instead. The rest I did as suggested.

Was confused how thick to make it, so I made it the thickness of say a biscotti. The texture turned out to be more cakelike than I imagined, but very nice. Sort of like a muffin I guess, semi-hard exterior and soft middle.

The first bite I thought it needed more sweetness, the last bite's aftertaste had me thinking wow, perfect amount of sugar afterall..

Never retrieved the cardamom pods, so I guess I'll have to look out for those as I eat.

Thinking orange zest might be a nice addition next time. Very nice and I'll make again. I'm going to cut into biscotti sized finger lengths and freeze some as suggested. Thanks for the recipe!

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over 2 years ago Panfusine

So glad you liked the recipe, A Sugar/cinnamon topping sounds wonderful! I'll definitely keep that in mind when I make this again for my son's class events.

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over 2 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

These look perfectly divine! How do you think they would hold up, if I were to ship them to my sons at college? I usually just send them an uncut square of whatever bars I've made, secured with heavy cardboard of the same size on either side. And do they keep well? If I bake first thing in the morning, the boys usually receive what I've sent via priority USPS two days later . . . . I know they would both love these! Plus, I can see playing with the spices for a bit of variety in their "care" packages. E.g., I'm utterly enamored these days with cardamom + fennel. These would be perfect for that combo, don't you think? Thank you. ;o)

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over 2 years ago Panfusine

Thanks AJ..Priority USPS should work, I haven't sent them out by mail, although I've lugged them in ziplock bags by car. they hold up their shape quite well!

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over 3 years ago Panfusine

Thank you VanessaS for your wonderful review..

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over 3 years ago drbabs

Barbara is a trusted source on General Cooking.

yum

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over 3 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

I totally agree. Really want to try this recipe! ;o)