2 min read
Carrot grated 8-10 medium-size: ½ kg
Brown sugar: ¾ cup
Khoya/Mawa: 150 gm
Coconut, almond or cashew milk (optional): 1 cup
Sliced almonds: 2 tbsp
Chopped and sliced pistachio: 2 tbsp
Roughly chopped cashews: 2 tbsp
Ghee: 1 tbsp
Cardamom powder: 1 tsp
Sliced dry fruits: 1 tbsp sliced
Step 1 :
Heat ghee in a pan, wait until the ghee melts completely, then add grated carrots and mix it well with the ghee for 2 mins.
Step 2 :
Then cover and cook for 15 mins. In between stirring occasionally. Carrot’s start to release their juice. It should be a little crunchy. After adding sugar, mix it well till the mixture is cooked well. Adjust the flame to medium. Now cover and cook it for about 3-4 mins. Check in between time until sugar dissolves completely.
Step 3 :
While sugar juice is enough, add milk and stir well until the Halwa becomes thick while the milk evaporates into the halwa. In another pan add Khoya and stir continuously on low-flame until it releases the ghee and melts slightly. Stop cooking the halwa and keep it aside.
Next check the carrot and sugar mixture, it’s completely cooked. Add Khoya and chopped dates and mix it well. Now add all the chopped dry fruits and cardamom powder mix well on low – medium flame. Sauté for 2-3 mins on medium-flame. Now take the halwa off the flame. UR Carrot Halwa is now ready! Garnish the halwa with some dry fruits and saffron. Serve it immediately or store it in the refrigerator for about a week to serve any time as dessert.