CARROT HALWA
Ingredients
- 1 kg Fresh Carrot
- 1 litre approx Milk, ( you can use full fat milk for richness )
- 1 - 1 1/2 cups Sugar
- 3 - 4 tbsps Ghee, ( can add or reduce this quantity)
- 5 - 6 cardamom elaichi
- a pinch Citric acid / Nimbu ka phool, (optional )
- Cashew nuts almonds and raisins, as much as you like
Instructions
- Wash,peel the skin and grate carrot using food processor or by hand grater.
- Add about 1 tbsp of ghee in a wide thick pan or kadai. Roast nuts.When they are golden brown in color,remove and keep aside.
- To the same pan add grated carrot and saute for abt 5 mins.Carrot will turn slightly pale in color..
- Now add milk and cook uncovered on medium flame.Let the carrot cook in milk .Stir once in a while.Continue the process till the carrot drinks almost all milk. This will take almost 30-40 mins.
- When the mixture is almost dry ,add sugar and mix well. You can observe that carrot mixture again liquefies and changes in color.
- Stir at regular intervals and cook till sugar dries up and mixture turns thick .This may take about 10 mins.If you are adding khoya / khova ,add at this stage .
- Now add remaining ghee .You will observe that the halwa will get a nice glaze after the addition of ghee.
- Add cardamom powder, roasted dry fruits and mix well.Continue to cook till the carrot halwa acquires desired consistency ie the halwa when turned forms a single mass .
- Switch off the flame and serve hot /at room temp or chilled .Remains fresh for abt a week if refrigerated in a container.
Notes
NOTE:
- Milkmaid / condensed milk can also be used .If using that, then reduce the quantity of sugar .
- You can also add khova / khoya to make it more rich.
- To quicken up the process,you can pressure cook carrots with milk. Later the procedure is same.
- You can serve warm carrot halwa with vanilla ice cream too. I personally dont like it but every 1 else does.Its like hot combo.
- I like to add a pinch of citric acid to my carrot halwa . It gives a nice tangy taste to the bland carrot.You can omit it.