material:
2 cups grated carrots carrots
1陆 cups (375 ml) full fat milk
2陆 tbsps of ghee
1/4 cup sugar
5 cashews, cut into pieces
5 almonds
8 raisins
1/4 teaspoon of cardamom powder
1.
Heat ghee on medium flame in a heavy frying pan or non stick pan. Put a grated carrot and fry it for 3-4 minutes by running it with a spoon.
2.
Put milk in it and mix the mixture well. Keep it warm to boil on medium flame.
3.
When the mixture starts boiling, reduce the flame and let the mixture cook till it becomes thick, it will take about 15-20 minutes. Keep it running with a spoon at regular intervals to prevent it from adhering to it.
4.
When all the milk gets dried and the mixture becomes thick, let it cook, it will take about 5-7 minutes. Keep stirring occasionally with a spoon in between.
5.
Pour sugar, cashew pieces and raisins and mix well. Cook till the sugar melts continuously with a spoon. It will take 3-4 minutes.
6.
Put the cardamom powder, mix it well and close the gas.
7.
Pour halwa in a serving bowl and decorated with almonds cooked.
Suggestions and variations:
To make the halwa soften, put sugar in the end. If you put sugar with milk in step-2 then the pudding will not become soft.
If you want to serve carrot halwa with ice cream, keep it slightly soft in step-4 to keep the halwa lightly thick until it is slightly thicker, let it not be too thick.
Use sweet and juicy carrots to make excellent pudding.
To make a nice creamy pudding, put 1/4 cup (Mawa) in Step-4. If you are using sweet loaves, add sugar according to it.
If you want to use condensed milk to make Halva even more creamy, then add 1/4 cups of condensed milk and reduce the amount of sugar and add only 1-tablespoon sugar.
Taste: Sweet and soft
Methods of serving: Carrot halva can be served in many ways. You can either roast hot pudding with cold vanilla ice cream or serve as a sweet (sweets) in lunch.