Ingredients
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1½ tablespoons ghee
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4 medium carrots, grated
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100 grams sugar
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Pinch of ground green cardamom
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75 grams grated khoya/mawa (unsweetened solid condensed milk)
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200 ml milk
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2 or 3 cashews, chopped
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2 or 3 almonds, blanched and sliced
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6 to 8 raisins
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1 sheet chandi ka varq (edible silver foil)
Directions
Steps
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1
Done
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Place a nonstick heavy-bottomed pan over medium heat and add the ghee. When small bubbles appear at the bottom of the pan, add the carrots and sauté for 10 minutes or until the carrots are soft. |
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2
Done
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Add the sugar and cook for 1 minute more. Add the cardamom and stir well. Add the khoya and cook for 1 minute or until it melts and mixes with the rest of the ingredients in the pan. |
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3
Done
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Add the milk and stir. Lower the heat to low and cook for 12 minutes or until the mixture is thick. |
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4
Done
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Add the cashews, almonds, and raisins, and stir. Remove from the heat and transfer the halwa to a |
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5
Done
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Decorate with the silver foil and serve hot or at room temperature. |
