Ingredients
- Carrots – 4
- Milk – 1 cups
- Sugar – 1 cup
- Condensed milk - 3 tbsp
- Almonds – 4-5 (chopped)
- Cardamom powder – 1 tsp
- Ghee – 4 tbsp
- Raisins – 1 tsp
- Cashew chopped – 1 tbsp
- Saffron – 4-5 Strands, optional
- Edible silver foil – optional
- Pistachio – 8-10 (optional)
Preparation Method
Heat a pan, take half a tsp of ghee and roast the cashewnuts and raisins. Keep aside.
Clean the carrots and grate it.
Cook carrot and milk in a pressure cooker, for one whistle or till becomes soft.
Stir until all the milk has been absorbed.
Pour some ghee and add sugar stirring continuously.
Add condensed milk and keep stirring till it becomes thick.
Add remaining ghee and saffron.
Garnish with shallow fried raisins, cashews, pistachios and almonds.
Serve hot or cold.
Variations
1.) Milk powder (Mawa) and Khoya can be added instead of condensed milk.
Word of Caution
- Transfer the halwa from the pan to the serving tray immediately after finishing, otherwise it will become hard.
- Try not to overcook after adding sugar, softness of the halwa will go off.
- Brown sugar and skimmed milk (with 2tbsp of whole milk) can be used to cut down the calories in the recipe
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