Carrot Halwa

Ingredients:

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

Preparation:

• 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.