How to make Carrot Halwa
My hubby is the Halwa specialist of the house, or so he likes to call himself. He made this delicacy just in time, for Mother's Day. I like this Halwa, especially because it's main ingredients are carrots & milk, which means that fussy eaters get the nutrients & fiber, without even realizing what's in it. This can be served cold or warm with a scoop of vanilla ice cream on top.
Serves 6-8 persons
Sugar- 1 to 1 & 1/4 cups based on your sweet tooth
Milk - 3.5 cups
Butter/Ghee - 2 tbsp
Cashews- 2 Tbsp
Raisins 1.5 tbsp
Cardamom powder - 1/2 tsp
- Boil the milk on medium heat, then add the grated carrots, cover and cook, stirring often. Stay close to make sure the milk doesn't boil over.
- Meanwhile heat another smaller pan with the ghee, and when it is hot enough add the cashews and fry - when light brown in color, add the raisins & fry till they are plump & beautiful. Turn off the heat & set aside.
- When the milk is reduced and the carrots are cooked, add the cardamom powder & mix.
- When the all the milk has evaporated and the consistency resembles one big mass, add the fried cashews & raisins, and your Halwa is ready to devour.
Sending this delicious dessert to Nayana's event called - In My Veg Box - Carrots