Prep Time – 15 Mins
Cooking Time – 25 to 30 Mins
Carrot – 1 Kg (Grated)
Sugar – 1 Cup
Milk – 400 ml
Cashews – 15
Raisins – 15
Saffron – Few Strands
Ghee – 6 tea spoons
STEP 1: In a non-stick pan heat 2 tea spoons of ghee to fry cashews and raisins. Fry the cashews and raisins golden brown. Once done, take the nuts out of the pan. Take a spoon of warm milk and soak the saffron for 5 minutes.
STEP 2: To the remaining ghee in the pan add 2 more tea spoons of ghee and add the grated carrot. Cook till the raw smell goes away.
STEP 3: Once the carrot is cooked add 400 ml of milk and let it cook for 10 to 15 minutes, until the mixture condenses.
STEP 4: Now add the sugar and let it cook till the halwa stops sticking to the pan (if required add 2 more tea spoons of ghee to avoid sticking) and the ghee starts separating from the halwa.
STEP 5: Add the roasted nuts and the saffron milk mixture to the halwa. This is to give the halwa colour and nice flavour.
Mix well and serve.
Tip: You can serve the halwa with a scoop of vanilla icecream to give the dish a twist.