Pineapple Halwa

I tried out this halwa today. This is quite an easy and tasty halwa.

Ingredients:
Pineapple - 1 and a 1/2 cup (chopped)
Sugar - 1/2 cup
Condensed milk - 2 tbsp.
Ghee - 1 tbsp. + 1 tsp.

To garnish:
Almonds + Pistachios (chopped)

Method:
Add 1 tbsp. of ghee in a pan/kadhai. Add the pineapple pieces and begin sautéing.
Allow the pineapple to cook in its own juice in slow flame for 10-12 minutes. Sauté in between to avoid burning.
Now mash the pineapple pieces.
Add the sugar. After adding sugar, it becomes watery and mash the pineapple again if there are any pieces left.
When the halwa becomes thick, add condensed milk and mix.
Add the 1 tsp. of ghee and mix well.
After a very few minutes, the halwa leaves the sides of the pan and releases ghee.
Remove from heat.
Garnish with chopped almonds and pistachios.
Serve warm or cold.

Note:
It is better to add 1 tbsp. of condensed milk since it was too sweet (after adding 2 tbsp. of condensed milk).
Add sugar according to the sweetness of pineapples (I used canned pineapples).
There is no problem if there are pieces that aren't mashed left.
At the final stage, it should be moist and consistency should be thick.
After cooling, the halwa becomes thicker than earlier.
Don't add cardamom powder as it will ruin the balance of flavours especially, pineapple flavour.
I didn't add any food colour.

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Semiya Kesari

Before my marriage, I used to be picky about certain meals. As I'm the only child of my parents, I'd be showered with love and attention all the time. If I find something that dis-interests me, I'd avoid it. My parents wouldn't coerce me at all in the first place. The vermicelli falls into this category. Whenever my mother prepared semiya payasam, I'd never eat it.

After my marriage, I found out to my surprise that my hubby never liked it too. But up till now, there is a slight hesitation to eat semiya in my house.

Coming back to today's recipe, semiya kesari is the simplest and the easiest kesari among kesaris. Me and my children ate only less amount of kesari. 75% of this sweet was gobbled by my hubby :)

Ingredients:
Semiya/Vermicelli - 1 cup
Sugar - 1/2 cup (or as per taste)
Hot water - 2 cups
Cashew nuts - 10
Raisins - 12
Green cardamom powder - 2 pinches
Food colour - 2 pinches (optional)
Ghee - 2 tsp.

Method:
Heat 1 tsp. of ghee and roast the cashews and raisins. Remove the nuts and raisins.
In the same pan, roast the semiya till it changes to golden colour.
Mix food colour to the hot water.
Now pour the hot water carefully and give the mixture a stir.
Cover and cook. Stir in between.
When the water dries up (The semiya is cooked at this stage). Add sugar.
When the semiya becomes thick, add roasted cashews, raisins, cardamom powder and the remaining 1 tsp. of ghee and mix well.
When the semiya starts to leave the sides of the pan, remove from heat.
Serve warm.

Note:
Saffron strands can be added.
Add sugar according to taste.

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Ashoka/Asoka Halwa

Quite famous in Thanjavur/Tanjore, which is frequently served in weddings and other special occasions.

Ingredients:
Moong dal - 100 gm
Wheat flour - 100 gm
Maida/APF - 50 gm
Sugar - 400 gm or as per taste
Warm milk - 2 tbsp.
Saffron strands - a pinch
Saffron food colour - 1 tsp.
Roasted cashewnuts - 20
Roasted raisins - 15
Cardamom powder - 1 tsp.
Ghee - 1 cup + 3 tbsp.

Preparation:

Dry roast the dal in a kadai till it releases a nice aroma. Let it cool. Wash the dal and soak for 20 minutes. Boil the dal in an adequate amount of water till they become mushy.

While the dal is getting cooked, add saffron strands and saffron colour to the warm milk. Mix them & keep aside.

 Meanwhile, mash the dal immediately when they are mushy enough. Dissolve the sugar with the dal.

Mix the coloured milk with the dal and sugar mixture. Keep aside.

Heat 1/2 cup + 3 tbsp. of ghee and add the wheat flour and maida. Mix them with ghee without any lumps. Stir continuously without burning till the mixture is turned into golden color in low flame.

Once the colour changes into golden, add the moong dal mixture and begin stirring. When the halwa becomes thick, mix the roasted nuts, raisins & cardamom powder.

Now start adding the remaining 1/2 cup of ghee little by little with continuous stirring. When the halwa leaves the sides of the pan and releases ghee, pour it in the ghee greased vessel and spread them evenly. Serve warm.

Note:

After cooking the dal, discard the excess amount of water (if any).

Halwa can be kept at room temperature for 8 hours after cooling. Refrigerate them after 8 hours.

Adapted from a recipe book

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Rava Ladoo

Ingredients:
Rava/Sooji - 1 cup
Sugar - 1 cup
Warm ghee (as required)
Cashewnuts - 10
Raisins - 12
Cardamom powder - 2 pinches
Warm milk (to sprinkle)

Method:
Dry roast the rava in low-flame till a nice aroma wafts without burning. Let it cool and powder it.
Then powder the sugar.
Fry the cashews and raisins till they're changed to golden colour.
In a hollow plate, add the powdered rava, sugar, cashews, raisins and cardamon powder and mix.
Now add ghee little by little and continue mixing. Make balls of equal size out of this mixture.
If the mixture becomes dry while making balls, sprinkle some warm milk and continue making them.
Enjoy or store them in airtight container.

Note:
If you add too much milk instead of ghee, consume the ladoos within 2 to 3 days.

Tip:
Dry roast 3 tbsp. of cardamom for 4 to 5 minutes. Let it cool. Then powder them with a little sugar. Store the powder for future use. This can be done during festive seasons. Store it in a small container. Use within 3 weeks.

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Coconut & Pistachio Laddu

Ingredients:
Coconut (grated) - 1 cup
Pistachio - 1 cup
Sweetened condensed milk - 1 can (400gm)
Cardamom powder - 2 pinches
Green food colour - few drops

Method:
Powder the pistachios and keep aside.
Bring the condensed milk to a boil.
Mix the grated coconut, pistachio powder, cardamom powder and food colour in the condensed milk.
When it leaves the sides of the pan, remove from heat.
Make equally-sized balls when warm.
Enjoy!

Note:
To avoid stickiness while preparing balls, apply ghee on the palms.

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Gajrela/Gajar Ka Halwa/Carrot Halwa (Version 4.0)

We get the reddish variety of carrots (and inexpensive too) in this bleak season. This is the traditional Punjabi carrot halwa mainly prepared in the  winter season and also in grand and opulent Punjabi weddings.

Ingredients:
Grated carrots - 2.5 cups
Sugar - 3/4 cup (or as per taste)
Milk - 2 cups
Khoya (sweetened) - 1/4 cup (grated)
Green cardamom powder - 1/2 tsp.
Ghee (as needed)
Nuts and raisins

Method:
Add grated carrot in a non-stick pan. Pour milk and cook till the milk evaporates in low flame (this takes a lot of time).
Add the sugar and khoya. Let the sugar melt and allow to cook till it becomes thick.
Meanwhile roast the nuts and raisins (which I didn't add). Add this to the halwa. Add 2 tsp. of ghee and stir till the mixture leaves the sides of the pan.

Enjoy warm or cold!!
Note: Peel the outer skin and grate the carrot.


Carrots

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Moong Dal Laddu/Pasi Paruppu Laadu

Ingredients:
Moong Dal/Pasi Paruppu - 1/2 cup
Milk Powder - 1/2 cup
Sugar - 1/4 cup to1/2 cup (or as per taste)
Green cardamom powder - 1/4 tsp.
Warm ghee - as required

Method:
Dry roast moong dal till they turn golden colour.
Cool and powder dal.
Powder the sugar.
In a bowl, add moong dal powder, milk powder, sugar powder and cardamom powder and mix well.
Add ghee little by little to the mixture until they reach the 'laddu' consistency (i.e. to be able to shape into balls).
After an hour, store in an air-tight container.

Note:
Milk powder contains sugar.  Be sure to adjust the sugar level according to taste.

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Kara/Masala Biscuits

This (paper-cutting) recipe is from one of my collections I've stored over the years though I don't remember which year and it's from the oldest collections. The recipe goes for vanaspati but I substituted it with butter and I didn't add curry leaves. It's best to munch at snack time with a hot piping cup of tea in a wintry afternoon. Also helps in replenishing energy if you're drained with tiredness.

Ingredients:
Maida/APF - 2 cups
Butter (unsalted) - 1/2 cup (room temperature)
Salt - 1 tsp.
Sugar - 1 tbsp. (powdered)
Yogurt - 2 to 4 tbsp.
Green chillies - 3
Ginger - 1/2 inch
Cumin seeds - 3/4 tsp. (crushed)
Coriander leaves - few (chopped)
Baking powder - 1/2 tsp.

Method:
Sieve maida/APF with baking powder, salt for 2 to 3 times.
Grind green chillies and ginger without any water.
Mix all the ingredients except yogurt.
Add yogurt little by little and knead into a dough. If the dough is too stiff, then add yogurt and knead again.
Roll out like a chapathi and cut it into desired shapes and sizes.
Place on a greased tray and bake at 180°C for 15 to 20 minutes or until done (depends on your oven).
Cool completely and store in an air-tight container.
Enjoy with a hot cup of tea.

Note:
I used white butter.

Sent off to P. Y. Mitharwal's "Bookmarked Recipes-Every Tuesday (Volume-14)" event.

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Coconut Burfi

Ingredients:
Grated coconut (firmly packed) - 1 cup
Sugar - 3/4 cup to 1 cup (or as per taste)
Green cardamom powder - 2 pinches

Method:
In a thick-bottomed pan, add sugar and 1/2 cup water.
Bring the sugar syrup to one-string consistency or two-string consistency.
Add the grated coconut and mix well.
After a few minutes, add cardamom powder and mix well.
When the coconut starts to leave the sides of the pan, pour it on a plate greased with ghee.
Spread the mixture and press it tightly on the plate to keep a fairly smooth and straight surface.
Cool and cut into desired shapes.
Serve.

Sent off to Akila's "DNSW-C" event.

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Mysore Pak (Version 2.0)

Unique sizes of mysore pak

Ingredients: Gram flour/Besan- 1/2 cup
Sugar - 1 cup (or as per taste)
Ghee - 1/4 cup
Vegetable oil - 1/2 cup

Method:
Sieve the gram flour and keep ready on a plate near the cooking stove.
In a small pan mix ghee and oil. Place on a small burner and let it simmer.
In a thick, heavy-bottomed pan, add sugar and water (1/4 cup). Bring it to one-string consistency.
When you drop the syrup (few drops) in a small bowl of water, it should form a soft ball and when you remove it from the water, it should break.
Now add the gram flour little by little and start to mix the besan in the syrup without any lumps simultaneously.
When the besan is finished, add hot ghee-oil mixture little by little. Stir the besan continuously.
When the ghee-oil mixture is finished, keep on stirring the mixture until it leaves the sides of the pan and becomes dry.
Pour the mixture immediately on a greased plate.
Cut it in desired shape in the 4th or 5th minute.

Important Note:
Before preparing, grease a plate with ghee.
Simmer the ghee-oil mixture in a separate bowl.
During the right sugar consistency, add the besan little by little and mix well.
At the final stage, the colour changes.
As per your taste, you can add ghee without any oil.
The cooking procedure should be done on low-flame otherwise the besan will get burnt.
While cooking lot of froth are noticeable.

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Rasmalai-ICC of April

April's Indian Cooking Challenge is rasmalai.

Ingredients:
Milk - 2 litres for paneer + 1 litre for milk syrup
Sugar - 16 tbsp. (8 for sugar syrup + 8 for milk syrup)
Saffron - 8 strands (forgot to add)
Vinegar - 3 tbsp.
Water - 3 cups
Maida flour - 1 tsp.
Ground cardamom -1/4 tsp.
Pista - 10 to 1

Method:
Boil 2 litres of milk and cool.
Keep it in refrigerator for 12 hours.
After 12 hours remove the thin layer formed on the top of milk.
Again boil the milk and add the vinegar.
After a minute the paneer will float, now filter the paneer with a muslin cloth placed in a strainer.
Hold the muslin cloth with paneer under the open tap pouring cold water. This process is to avoid the sourness of vinegar.
Tie the muslin cloth and hang it somewhere so that the whey water is rid of completely.
After an hour, remove the paneer from the muslin cloth and knead it on a clean kitchen counter top for 5 minutes.
Knead till the moisture content seems 0%.
Now add the maida flour to the paneer and knead again.
Make small balls out of the paneer dough.
In a wide vessel, add 3 cups of water and 8 tbsp. of sugar.
Bring it to a boil.
Now add the paneer balls one by one and cover it with a lid.
After 10 minutes, remove the double-sized paneer balls.
Slightly press them to remove the excess sugar syrup.
Drop the balls in the milk syrup.

Method for milk syrup:
In a thick-bottomed vessel, boil a litre of milk.
The amount of milk should be reduced to half.
Then add 8 tbsp. of sugar and mix well.
Add saffron and ground cardamom to it.
Add the paneer balls to this milk syrup.
Refrigerate and serve with top pistachios on the top.

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Carrot Halwa with Nuts (Microwave Version)

Ingredients:
Carrots - 400 gm (grated)
Fresh cream - 400 gm
Sugar - 3/4 cup
Cahewnuts and almonds - 1/4 cup (mixed)
Ground green cardamoms - 1 tsp.
Almonds and pistachios - 2 tsp. (chopped)


Method:
Take carrot, cream and sugar in a casserole. Microwave high for 5 minutes. Stir in between.
Now microwave high for 20 minutes by stirring in between every 3 to 4 minutes until liquid is almost evaporated.
Blanch almonds and chop both almonds and cashewnuts.
Add the nuts and ground cardamom. Microwave medium for 4 minutes.
Take out and spread out in a serving plate.
Garnish with chopped almonds and pistachios.
Serve warm or chilled.

Sent off to Priya's "CWS-Cardamom Seeds" and "MEC-Kids Party Food" (hosted by asankhana and started by Srivalli).

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Moong Dal Halwa-Indian Cooking Challenge (ICC)

Indian Cooking Challenge

Ingredients:

Moong dal -1 cup
Sugar - ¾ cup
Ghee - ½ cup
Milk - ½ cup
Cashews and raisins

Method:
Soak the moong dal overnight.
Next day grind them into paste with a little water.
Roast the cashews and raisins in 1 tsp. of ghee.
Heat a thick non-stick kadai and heat ¼ cup of ghee.
Add the ground paste and start to fry without any lumps.
Add another ¼ cup of ghee intermittently.
This is a long process, so we need a lot of patience and energy.
Meanwhile mix sugar to the milk and bring it to a boil. Keep aside.
Keep the flame in low while frying the dal (don’t sneak out of the kitchen meanwhile).
Once the ghee starts to ooze out (at this stage you can enjoy the nice aroma of fried dal with ghee) and add the milk to the dal slowly.
Mix without any lumps.
Once the halwa leaves the side of the pan, remove from heat and add the cashews and raisins.
Serve warm.

Note:
Halwa tends to thicken when it cools down.
Next day the halwa gets very dry, so increase the amount of ghee.
It is good to add ghee from ¾ cup to 1 cup for 1 cup of moong dal.
I didn’t add any food color.
You can also soak a few saffron strands in the milk.

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Oats Wheat Rava Laddu

Ingredients:
Oats (Quick cooking) - 1 cup
Wheat rava - 1 cup
Condensed milk - ½ cup
Ghee - 1 tbsp. + ½ tsp.
Grated coconut (optional)

Method:
Fry the wheat rava in ½ tsp. of ghee till they turn light red color without burning. Cool. Coarsely powder them.
Dry roast the oats. Cool. Powder them.
Now mix the wheat rava and oats flour.
Add the condensed milk. Mix well.
Add 1 tbsp. of ghee and mix well.
Make them into balls.
Then roll it on the grated coconut (optional).
Enjoy the low-fat sweet.

Sent off to Saraswathi Iyer's "Oats Feast Event".

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Badam Halwa

Ingredients:
Almonds/Badam - 1.5 cups
Sugar - 1.5 cups
Ghee - 1/2 cup
Saffron strands - 1 pinch
Yellow liquid food coloring - 4 drops
Garnishing - any nut

Method:
Soak the almonds in hot water for 30 minutes.
Peel the skin by pressing the edge of the almond.
Grind the almonds into a smooth paste using water (or you can grind with milk).
Add 1 tbsp. of ghee in a thick non-stick kadai.
Add the ground paste and start to stir.
After 4 to 5 minutes, add the sugar and stir continuously.
Add the food colouring & saffron strands and stir.
When the bubbles form, add the remaining ghee little by little in regular intervals.
When the halwa thickens, leaves the sides of the pan and looks shiny (ghee comes out) remove from heat.
Spread it in a ghee-greased plate.
If you want to make shapes, keep it in fridge for few minutes and make shapes out of them.

Sent off to Priya's Feast's "Diwali Contest 2009" event, Sireesha's "Sweet Series" event and Sanghi's "FIL-Ghee" event.

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Jangiris

Jangiri is an authentic south-Indian sweet. It's made with urad dal and soaked in sugar syrup. The shape didn't come well as I'm not a professional expert cook..........

Ingredients:

Urad dal - 1 cup

Orange colour - as you wish...

Oil (for deep frying)

For syrup:

Sugar - 2 cups

Water - 1 cup

Cardamom pods - 6

Rose Essence - few drops

Saffron strands - a pinch


Method:

Soak the urad dal for half an hour.

Grind them in a wet grinder into a smooth, fluffy and thick batter.

Add water little by little while grinding (It took me totally 45 minutes to do this).

In a bowl of water, if you add a drop of the batter, it should float up confirming that it is of the right consistency.

Add this stage add the orange colour and let it get mixed well.

After this is over, remove the batter from the grinder.

For piping the batter, use a sturdy icing pipe with round nozzle not more than 5 mm diameter.

OR Take a thick cotton 1x1 foot: punch a hole 3 mm diameter in the centre of the cloth.

Button-stitch it to strengthen the opening either by machine or hand.

Make a syrup by boiling 2 cups of sugar in a cup of water in a deep-sauce pan.

When it reaches one-string consistency, switch off the heat and add split cardamom pods, rose essence and saffron strands.

Leave a heavy ladle for dunking fried jangiris in syrup.

Heat oil in a frying pan on an adjoining burner on a medium flame.

When the oil is hot, make jangiris one at a time, directly over the oil.

Put half-cup batter in your piping cotton and gather it from 4 corners and hold it like a piping bag.

Pipe over the hot oil and inch above the surface of the oil.

A quick 2 rings of spiralling circle closely adjoining each other, continue piping small circles in one continuous thread over the rich formed by the spiral and finish when the small circles cover the entire ridge.

Break off by stopping the piping.

Move the jangiri away and pipe 2-3 more.

Fry on both sides crispy or soggy as you want.

Remove them from the frying pan with a skewer and dunk them in the syrup one at a time.

The jangiris tend to float and don't let it happen.

With a heavy syrup ladle hold it down.

After 2 minutes, they will be well soaked and ready for draining and laying out on serving tray.

Enjoy the jangiris!

Note:

-I never soaked urad dal more than 30 minutes.

-When you drop little batter in a bowl of water, it should float up.

-When you grind the urad dal in wet grinder, it will take 45-60 minutes.

-When you pipe the jangiris in the hot oil, it will try to move away so be careful and don't stop the piping till you finish it.

-Always dunk the jangiris immediately in the syrup after frying them.

-The syrup should be warm.

-Don't fry the jangiris too crispy.

Sent off to Shanthi Krishna Kumar's "Dussehra, Dhanteras & Deepavali" event, Priya's Feast's "Diwali 2009 contest" event and Sireesha's "Sweet series" event.

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Boondi Laddu

Boondi laddu is our family's most favourite laddu. Every once in a year I make these for festivals.

Ingredients:

Bengal Gram flour - 2 cup

Rice flour - 1 tsp

Cooking soda - a pinch

Sugar - 1.5 cup

Water - 1 cup

Kesari powder (Saffron colour) - 1/2 tsp

Sugar candy cubes (Kalkandu) - 1 tbsp (optional)

Cashewnuts - 10 (broken)

Ghee - 1 tbsp

Cardamom powder - 2 pinches

Cooking camphor - a pinch

Oil (for deep frying)

Method:

Sift the bengal gram flour, rice flour & cooking soda.

Add enough water to make a batter.

It should be in a dosa batter consistency (not too watery or too thick).

Heat oil for deep frying in a deep wide kadai.

Place the boondi laddle (jaarini karandi) above the kadai and pour a cup of batter and shake.

Drops of batter should fall in the hot oil.

The boondi should come up immediately in oil and it should be half cooked.

When you press the boondi between your fingers it should be soft (it should not be crispy and breakable). Proceed with the remaining batter.

Meanwhile in another burner in a thick pan, add the sugar and water to prepare the sugar syrup.

When the sugar syrup reaches one string consistency remove from heat and add the cardamom powder and kesari powder. Mix well.

Now add the boondi, ghee roasted cashews, ghee & cooking camphor and mix well.
Keep aside till it becomes warm.

Add the sugar candy cubes and mix.

Make them into medium size balls. You should work very fast before this mixture becomes cool.

The sugar crystallizes when it cools.

Enjoy the beautiful and tasty laddus!

Note:

1. For making laddus it's good to have another person for help.

2. When the sugar crystallizes, sprinkle little warm milk and make balls.

3. If you feel that you have lot of boondi and little syrup, don't worry about it. Just add the required boondis to the syrup and retain the remaining boondis and vice-versa.

4. Adding colour and sugar candy is optional. Add sugar candy when the mixture is warm.

5. If you add raisins, it should be consumed within 2 days. :)

6. You can also add saffron strings and cloves.

Sent off to Saraswathi Iyer's " sweets & Savouries " event & Shanthi Krishna Kumar's

"Dussehra , Dhanteras & Deepavali " event.

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Rava Coconut Laddu

This laddu is one of my family's favorite laddus which is very easy to make. It's rava laddu made with shredded coconut.

Ingredients:
Rava/Semolina - 1 cup
Sugar - 1 cup (powdered)
Coconut (grated) - 1 cup
Ghee - 1 tbsp + 1.5 tsp for frying.
Cardamom -1 pinch (powdered)
Milk - 1/2 to 3/4 tbsp
Cashewnuts - 5 (broken)
Raisin - 6

Method:
Fry the rava in 1 tsp of ghee till a nice aroma arises and cool.
Fry the grated coconut till it changes to golden colour in low-heat.
Meanwhile fry the cashews and raisins in ghee.
Grind the rava but it shouldn't be too powdery.
In a wide plate add the rava, coconut, sugar, cashew, raisins and mix.
Now pour the melted ghee on this mixture.
Sprinkle 1/2 tbsp to 3/4 tbsp of warm milk.
Make balls immediately out of the mixture.

Sent off to EC's "WYF-Festive Food Event", Saraswathi Iyer's "Sweets and Savouries" event and Shanti Krishna Kumar's "Dusshera, Dhanteras & Deepavali" event.

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Dhudhi (Lauki) Halwa!

Bottle gourd is one of the most neglected vegetable in my food habits. My mom had tough time with me whenever she cooked the bottle gourd. But when she cooked halwa with this vegetable, it will almost be a main course for me. To this halwa I added mawa/khoya to enhance the taste.

Ingredients:Bottle gourd Grated (I medium) – 1 ½ cups (without seeds)
Sugar – ¾ cup or according to your taste.
Mawa/khoya – 2 tablespoons
Ghee – 1 tablespoon
Cardamom powder – 2 pinches
Green food color – few drops (optional)
Silvered almonds for garnishing

Method:Peel the skin of the bottle gourd and grate it. No need to discard the water.
In a thick kadai, melt the ghee.
To the ghee, add the grated bottle gourd and sauté in medium heat.
When water is absorbed, add the sugar and mix well.
When the bottle gourd and sugar becomes thick, add the khoya and food color (optional).
Again mix well. Finally add the cardamom powder and mix.
When the halwa leaves the sides of the kadai (சுருண்டு வரும் போது) remove from heat.
Garnish with silvered almonds.
Serve chill.

I'm sending this to the Mithai Mela event.

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Carrot halwa

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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