|2 cups peeled and grated Carrot|
|1½ cups (375 ml) full fat Milk|
|2½ tablespoons Ghee (clarified butter)|
|1/4 cup Sugar|
|5 Cashew nuts, chopped|
|5 Almonds, sliced|
|1/4 teaspoon Cardamom Powder|
- Heat ghee in non-stick pan or heavy based pan over medium flame. Add grated carrots and roast them for 3-4 minutes while mixing continuously.
- Pour milk over ghee roasted carrots and stir to mix well. Bring it to boil over medium flame.
- When it starts to boil, reduce flame to low and cook until almost milk is absorbed and mixture starts to thicken. It will take approx. 15-20 minutes. Stir occasionally in between to prevent sticking.
- Cook until all milk is absorbed and mixture turns thick for approx. 5-7 minutes. Stir occasionally in between.
- Add sugar, chopped cashew nuts and raisins, mix well. Stir and cook until sugar is dissolved; approx. 3-4 minutes.
- Add cardamom powder, mix properly and turn off the flame.
- Transfer it to a serving bowl and garnish with sliced almonds.
- Do not add sugar along with milk in step-2 as adding it early will not give soft texture.
- If you are planning to serve carrot halwa with ice cream, then let there be some milk in it (in step-4) to make it extra soft and moist.
- Type and quality of gajar plays an important role in ultimate taste of this sweet. Use carrots which are sweet and juicy.
- Add 1/4 cup unsweetened khoya (mawa) in step-4 for a nice creamy texture. If you are using sweet khoya, then adjust sugar accordingly.
- Make richer, creamier, gajar halwa with condensed milk by adding 1/4 cup sweet condensed milk and reducing sugar to 1 tablespoon.