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@Ali S – Thanks for the feedback and the comment! I love hearing how recipes turn out. I agree that the khoya doesn’t just crumble that easily. I also find that the heat makes it easier to mash up although I haven’t had to take it out that far ahead of time. I could see that helping though. Just made some paneer bhurji this past weekend, and I shredded it in the food processor (with the shredder blade). That might work for the khoya too.

p.s. thank your daughter for me too!

BTW, tried the carrot halwa in phyllo dough with semisweet chocolate – worked out quite well, if still a little sweet; next time I’ll try 70% chocolate. Thanks again for the recipe, was actually relatively easy to make! (and daughter claimed it was better than my mom’s, though I didn’t tell my mum that 😉

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@Nadia. @Shelly and @Sowyma – These individual portions definitely make the carrot halwa look a little more elegant! I agree – The presentation would be great for a dinner party. You could top it off with a few cashew pieces as well for a nice look.

@Ramani – You could definitely use pre-shredded carrots. I would make sure they aren’t shredded too finely though to avoid the carrots getting mushy as mentioned in my post. A double boiler is a good way to go for melting the chocolate. I don’t have one, so the microwave was the easiest option. I found the graham cracker crusts in my local grocery store. They are Keebler brand (there’s a link in my post) so I think they are available in most grocery stores.

@Cooking Foodie – I’m myself more a traditionalist usually when it comes to Indian food, but the crust and chocolate made a really great addition. Let me know if you try it with any other sweets! I would love to hear about it.

@Apu – I love the red carrots that you get in India. I’ve never seen those in the US. Also, I think you’re right about that point of Western tastes maybe being tuned to less sweet…or perhaps a different kind of sweet.