Preparations
- Wash, peel and grate the carrots.
- Place a wide-mouthed, heavy-bottomed vessel in Medium-High heat. [Wide-mouthed vessel so that the carrots get cooked fast and uniform.
- Add the shredded carrots into the ghee and mix well.
- Fry until the carrots turn pale. This process takes around 10 minutes. Add the milk.
- Allow the milk to boil. Takes 5 minutes.
- Let the carrots get cooked well in the milk. The carrots should drink in all the milk. This will take 20-30 minutes. Stir the content from time to time to prevent scorching.
- Once the milk is completely drunk, add in the sugar. Mix well. Reduce flame to Medium. Stir at regular intervals.
- Place a small wok in medium flame. Roast the Delinut Cashews with 1 tsp. ghee.
- Remove seeds from one cardamom pod and powder it.
- Add the remaining ghee/clarified butter (4 tbsp.)
- Add the roasted Delinut Cashews and powdered cardamom. Mix them well.
- Cook the halwa stirring occasionally until the added ghee separates out. This takes 10 more minutes.
- Serve the Carrot Halwa hot, preferably warm.
Ingredients
- Fresh Carrots – shredded – 4 cups
- Milk – 3 cups (whole milk gives richness, but you can use reduced fat too)
- Sugar – 1 cup
- Ghee (clarified butter) – 8 tbsp. (approximately 1/2 cup)
- Delinut Cashew nuts – 10
- Cardamom pods (elachi / elakkai) – 1 (or 1/8 tsp. cardamom powder)
