Carrot Halwa
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| carrot halwa |
Ingredients
Carrots – 1 kg
Khoya – 60 gms Milk – 1 litre Flaked almonds – 3 tbsp Sugar – 1 cup Crushed pistachio – 4 tsp Green cardamom powder – 1 tsp Raisins – 5 tsp Ghee – 100 gms |
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Method
- Peel, wash and grate the carrots.
- Grate the khoya.
- Heat ghee , add the carrots and the khoya (leaving 2 tsp for garnishing) and sauté for 1–2 minutes.
- Now add the milk and cook on medium flame, stirring at regular intervals initially and then continuously for 10 – 15 minutes.
- Add sugar, raisins and cardamom and again cook for a further 10 – 15 minutes or till carrots are tender and the liquid has evaporated.
- Once the Halwa starts leaving the sides of the pan, lower the flame and cook for 1-2 minutes stirring vigorously.
- Remove from flame. Serve hot or cold garnished with khoya.
