Carrot Halwa

Namaskara!

Awesome sweet, anytime anyday! Just gather all ingredients and make it right away…

Ingredients: Makes a bowl

  1. Carrots – Grated – ½ Kg
  2. Sugar – 2 Cups or as required
  3. Almonds – Ground to a fine powder – 1 Tbsp
  4. Elaichi – Ground – 7-8
  5. Cashews – Broken – 12-14
  6. Raisins – 14-15
  7. Ghee – 2 Tbsp
  8. Full cream milk – 1 Cup
  9. Khova – (Sweet) – 50 gm

Method:

  1. Boil the milk and keep aside.
  2. Heat a non-stick pan. Add half the ghee and fry the cashews till golden. Add the raisins and turn off the heat. Keep them aside on a plate.
  3. Sauté the khova in the same pan for 5 minutes and keep aside.
  4. Heat the same pan. Add the remaining ghee and sauté the grated carrots for 2-3 minutes.
  5. Add the khova, sugar and milk. Mix well and cook till all ingredients come together.
  6. Add the almond powder and elaichi powder. Mix well.
  7. When the milk evaporates and some moisture remains in the halwa turn off the heat.
  8. Add half the cashews and raisins. Mix well.

To serve:

  1. Garnish with the remaining cashews and raisins and serve hot or at room temperature.
  2. The halwa can also be stored for a couple of days.
  3. Smear pure silver vark if you like.

Culinary Secrets:

  1. Adding almond powder gives the halwa a thick texture by absorbing the moisture and enhances the taste.
  2. Use a thin grater to grate the carrots which reduces the cooking time of the carrots.
  3. Sautéing the carrots for 2-3 minutes removes the raw smell of the carrots.
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Published in: on March 20, 2011 at 6:43 PM  Leave a Comment  

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