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Preparation Time : 20
Cook Time : 30
Total Time : 50
Carrots – 1/2 kgs Sugar – 1 cup (200 gms) Whole Milk – 1 1/2 cup Ghee (clarified butter) – 6 tbsp Cashew nuts – 10 Almonds (badam) – 10 kaju --10 kishmish -10 Cardamom powder – 1/2 tsp
Wash the carrots and trim their edges. Scrape the skin lightly and grate all the carrots using a grater and keep aside. Now to the same pan, add the grated carrots. Simmer the flame completely and sauté for 15-20 mins. The color of the carrots would have completely changed and it would have gotten cooked completely. But the most important thing is the raw smell of the carrots would be completely gone by now. Now add the milk to the cooked carrots and increase the flame to medium. Let the carrots cook in the milk till the entire mixture almost becomes dry. Keep mixing in between to avoid the carrots sticking to the bottom of the pan. This should take 15-20 mins.
Now add the sugar and mix well. Once you add the sugar, the entire mixture would once again become liquefied or of loose consistency.
Once again keep cooking till the entire mixture becomes thick. The sugar would begin to caramelize the carrot and milk mixture and the you can see that the consistency becoming sticky. This should take 15 mins.
When the halwa becomes dry, add the ghee, cardamom powder, roasted cashew nuts and mix well. Cook for 5 more mins while mixing continuously and the halwa will come together in a mass. Switch off flame and take off stove.
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