This one needs no introduction, I'm sure!! There are several ways of making carrot halwa. The one that I follow is the simplest and the most basic version, but the end result is quite good and has never disappointed me. I'm posting this on the request from one of my readers....Enjoi!
5-6 Grated Carrots
2-3 tbsp Ghee/Clarified butter
1.5-2 cups Milk
1.5-2 cups Sugar
1 tsp Powdered Elaichi/Cardamom
1 tbsp Raisins
1 tbsp Cashews/Almonds
- Heat ghee in a heavy bottomed pan; Add grated carrots and saute for a minute or until it is coated with ghee.
- Add milk to the grated carrots-ghee mixture and pressure cook for about 2 whistles or until done; The quantity of milk should be enough to just cover all the grated carrot. If you are using a separate vessel within the cooker, make sure to cover it with a lid/plate.
- Once done, transfer the carrot-milk mixture to a heavy bottomed pan and boil on low to medium heat; Saute regularly.
- When the mixture is reduced to half, add sugar and mix well. Continue to boil until all the milk evaporates and the ghee starts separating from the pan; This might take about 50-55 mins on the whole. Saute frequently towards the end to avoid burning or sticking of halwa to the bottom of the pan.
- Heat a tsp of ghee and roast the raisins and cashews for a minute; Add elaichi, roasted cashews and raisins to the halwa and mix well.
- Remove from stove and pour into separate container; Garnish with chopped nuts and serve hot.