
Carrot Halwa
Ingredients
- ½ kg Carrots (grated)
- 2 cups Milk
- ½ cup Sugar (Adjust as per preference)
- ¼ teaspoon Elaichi Powder
- 1 tablespoon khus Khus
- 20 Raisins
- 10 Cashew Nuts (halved)
- 1 teaspoon Pistachios (powdered (optional))
- 2 tablespoons Ghee
Instructions
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Place a thick bottom pan on low heat.
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Add the ghee and let it warm up a bit.
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Put in the grated carrots and stir-fry for a few minutes.
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Cover and let cook for about 10 minutes so that they get cooked and change color bit by bit.
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Stir in between to avoid sticking to the pan.
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Toss in the khus khus and the elaichi powder in half way.
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When the carrots look well fried with considerable darkening in color, add the milk.
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Let it simmer till it evaporates completely.
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Stir once in a while.
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Put in the sugar and let it dissolve and caramelize a little.
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It will leave moisture so stir fry till the mixture starts drying up.
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Add the raisins and cashew nuts.
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Cover and cook for a few minutes till they soften up.
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Cook till the halwa dries up and looks done.
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Garnish with powdered pistas.
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Serve either hot or chilled.
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The recipe can be doubled to get a bigger batch.