Leela's Kitchen

Ingredients

1. 7-8 Big long tender carrots
2. 10-12 tbs sugar
3. Handful off cashew, badam, pista cut lengthwise
4. Raisins
5. Ghee
6. 4 cups/ half litre milk
7. 1 tsp Cardamom

Method

Traditionally the halwa is made with the Indian red carrots also known as desi carrots. These are bright red colour, slender and longer than regular carrots.

1. Peel the skin of the carrots, clean and grate them.
2. In a heavy bottom vessel, pour 2 tbspoon ghee and heat it. Add grated carrots and sauté for 5 to 10 minutes. This will reduce the raw taste of the carrots. Pour in 4 cups ( 1/2 litre) of milk. Cook on a low medium flame.
3. After a few minutes the milk will start slowly reducing. Add 10 to 12 tbspoon of sugar. Cook this mix until reduced by 3/4 (75 %). Stir occasionally.
4. Add 5 tbsp ghee. Mix well. Continue to simmer on a low flame, stirring often. Now the halwa mix will start to thicken. Continue to stir. Place it on sim till the halwa becomes dry. The milk should be absorbed completely. You will see some ghee being released from the side. Switch off the flame.

Garnish

Heat some ghee in a small kadai. Fry mixed nuts to light brown in colour. Then fry the raisins. ( raisin optional) . Garnish the carrot halwa with the fried nuts. Top it with some mava.
Your halwa is ready. Enjoy your sweet.