Boozy Carrot Halwa
Traditional Indian dessert with a dose of cinnamon whiskey! Halwa makeover!
  • 1 pound carrots, shredded
  • 1 liter milk (I used 2%)
  • ¼ cup fireball cinnamon whiskey(If you can't find this, you can totally use any other kind of alcohol you like)
  • Sugar to taste
  • Cashews for garnishing (optional)
  1. In a big deep heavy pot, add shredded carrots and milk.
  2. Bring it to a boil. Lower the heat and let it cook for good 40-5- minutes or until it's almost thick and carrots are cooked through.
  3. Keep stirring in between to prevent carrots or milk from sticking to the bottom.
  4. Add sugar and whiskey and stir for good 3-5 minutes to make sure it all gets nicely mixed and it's almost dry or keep the consistency you desire. Serve either fresh or store in an airtight container in the refrigerator.
  5. It can be warmed up easily before serving either on skillet or microwave.
  6. I sometimes enjoy eating it cold straight out of the refrigerator.
Recipe by Naive Cook Cooks at