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Carrots
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½ kg
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Fresh
Milk
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½ litre + 1 cup
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Sugar
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1 cup or to taste
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Cardamom
powder
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1 tsp
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|
Ghee
|
4 tbsp
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Cashew
|
few broken
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Method:
- Wash and scrap the skin of Carrots. Grate using medium sized hole of the grater (do not grind in mixie. Halwa made with grated Carrots tastes yummy).
- Heat a kadai with 2 tbsp of ghee. Add grated carrots and saute in low flame till colour changes and raw smell goes off.
- Transfer into deep vessel. Pour 1/2 lt of milk (no need to boil. Refrigerated raw milk can also be used). Mix and cover with a suitable plate. Place this in a cooker. Pressure cook for 3 whistles. Let the pressure comes down.
- Now in a thick bottomed kadai, transfer cooked Carrot-Milk mixture and continue stirring till it comes to a boil. Cover with a suitable lid with little opening to avoid spilling. Inbetween lower the flame and gently stir to avoid sticking to the bottom. Again cover with lid leaving a small opening. Repeat this till it becomes semi thick (the milk will break and appears like khoya).
- Now add sugar, cashew, raisins and one cup of milk (additional milk is optional. But this makes the halwa creamy, soft and enhance the taste). Mix continuously till sugar melts and boils again. If it spills out use the lid. Once it becomes thick, Lower the flame, add cardamom powder and remaining ghee. Mix and cook till it comes to soft halwa consistency (do not cook till it becomes too thick. Semi thick is better. Once it cools down, it becomes thick).
Carrot Halwa is ready. Serve as it is or with Rabri or Vanilla Ice Cream.
