Carrot Halwa

Ingredients:

• Carrots – 4 Pink Variety
• Milk – 2 Cups or 1/2 Lit
• Sugar – 1/2 Cup
• Ghee – 3 Tsps
• Cardamoms – 5
• Cashew Nut Pieces – 10
• Raisins – 7

Preparation:

1. Wash  and Peel the carrots. Using a box grater with medium holed grater, grate the carrots.
2. Heat a heavy bottomed pan and add ghee. When ghee is melted add the cashew nut pieces and fry stirring on low flame till they turn to golden color. Remove them from ghee and fry raisins in the remaining ghee. Fry raisins till they swell up. Remove the raisins from ghee and add the grated carrots and fry in the ghee till dry.
3. Add Milk and cook the grated Carrots in the Milk in a medium flame with constant stirring. Cook till moisture evaporates and the Milk is reduced and the consistency is thick.In between, scrape the sides of the pan to remove the thickened milk adhering to the pan.
4. When the halwa is thick, add sugar and mix well. When sugar is melted the consistency of the halwa becomes thin. So cook stirring, till the halwa is thick. When the halwa is cooked to desired consistency, switch off the flame.
5. Remove the skin of Cardamoms and powder them using Mortar and Pestle.
6. Add cardamom powder, fried cashew nut pieces and fried raisins to the Halwa. Mix well and serve hot.

Note:

Use the pink variety carrots which are sweeter and tastier to make this halwa.