2 c Carrots; shredded
1 1/2 c Milk
1/2 c Sugar
1/2 ts Cardamom powder
4 tb Ghee
2 tb Khoa; (dried simmered milk)
Saffron; (optional)
Cashews and raisins; for
-garnish
Roast the cashews and raisins with ghee and keep them aside.
Melt 3 tb ghee, add the carrots, and saute for a few minutes until
there is no raw smell of carrot. Add milk and cover. Cook about 10
minutes on low to medium heat. Once the carrot is well cooked add the
sugar and raise the heat to medium. When the sugar melts and the
halwa starts leaving the sides, add the cardamom, khoa, and saffron
dissolved in a little milk. Garnish with the roasted cashews and
raisins.
Khoa adds the flavour for this halwa. If it is not available, you can
also use doodh peda (Indian milk fudge).
Recipe by After Vidya's kitchen, engaathusamayal.blogspot.com
