Friday, April 30, 2010

Carrot Halwa


Large Carrots : 1 lb
Sugar : 2 cups (or as per taste)
Ghee (clarified butter) : 4 tbsp
Whole Milk : 2 cups
Khoya (Kova) : 1 cup
Cardamom Powder : 1/4 tsp
Cashews : 2 tbsp

  • Peel the carrots and cut them into big chunks.  Grind coarsely in a food processor.  You can grate the carrots too, but it's a time consuming process.
  • Heat a tsp of ghee in a thick bottomed saucepan, fry cashews till golden brown and keep them aside.
  • In the same saucepan, heat the remaining ghee and add the carrot.
  • Fry in a medium flame till the carrots are half cooked and combine the milk.
  • Bring to a boil over high heat, stirring continuously.
  • Reduce heat to medium and cook until the carrot is well cooked and absorbs all the milk.
  • Mix in sugar and cook for 10 more minutes.  
  • When the ghee starts separating, stir in the khoya and the cardamom powder and remove from heat. 
  • Garnish with cashews and serve warm.

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