My culinary experiments started from high school times. Carrot halwa was the first dish I tried, and it came out very well.
Ingredients:
Grated carrot - 2 cups
Milk - 1 cup
Sugar - 1 cup
Ghee - 1 1/2 tablespoon
Cardamom powder - 2 pinch
Whole cashew nuts - 6
Golden raisins - 5
Almonds ( chopped) - 1 teaspoon
Method:
In a small kadai roast the cashews and golden raisins in 1/2 teaspoon of ghee and keep it separate.
Melt 2 teaspoon of ghee in a thick kadai.
Add the grated carrot and stir for 4 to 6 minutes.
Add 1 cup of milk in medium flame .
Stir occasionally.
When the milk is absorbed add sugar to the carrot.
Stir again.
When all water in the kadai is evaporated, carrot will get a nice texture and will not stick to kadai. Keep stirring.
Add the powdered cardamom, roasted cashews, golden raisins and remaining ghee.
Mix well and remove from fire.
Sprinkle the chopped almonds.
Tip: If required add 1 tablespoon of sweetened condensed milk to enhance the sweetness of halwa.
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