Carrot Halwa

Prep time: 20 min
Cooking Time: 40 min
Serves: 4

Ingredients

1. Fresh grated carrots - 2 cups
2. Milk - 2 cups
3. Ghee - 2 tbsp
4. Sugar - 1/4 cup
5. Cardamom powder - 1/2 tsp

For garnishing

1. Cashew nuts - 6 to 8 no's
   
2. Raisins - 1 tbsp
3. Almonds - 8 to 10 no's
   

Method

1. Heat a tablespoon of ghee in a pan, saute cashew nuts & raisins separately; set aside.
2. Slice the almonds & set aside.
3. Boil milk on medium to high heat in a heavy bottomed pan until reduced to a cup; set aside.
4. Heat a tablespoon of ghee in a wok, add the grated carrots & stir fry for about 6 to 8 min.
5. Stir fried carrots ought to be tender with a slight change in color.
6. Add milk and cook for about 10 to 12 min until dry.
7. Add sugar and stir fry for another 3 to 5 min until halwa starts leaving the sides of the wok.
8. Garnish with cashew nuts, raisins & sliced almonds.
9. Serve either warm or chilled.

NOTE

• Carrot halwa can be refrigerated up to a week.
• I have used Delhi carrots (red ones) for the recipe; hence the colour; can also use the ordinary ones.