Ingredients

• 2 kg - carrot
• 2 l - milk
• 250 g - khoya
• 350 g - sugar
• 5-6 - cardamom, crushed
• 100 g - ghee/butter
• 1 tbsp - oil
• Seasoning: Salt, a pinch
• Garnish: 6-7 pistachio, chopped
• 6-7 - almonds, slivered
• 6-7 - cashew nuts, chopped
• Accompaniments: Vanilla Ice cream
• Creame Anglais
• Fresh cream

How to Make Carrot halwa recipe

• Pre-preparation:
• Clean and grate the carrots and keep aside.
• Boil the milk and let it simmer till it thickens.
• Add the carrot and milk in a pressure cooker along with sugar, crushed cardamom, ghee (half) and cook till tender and reduced.
• Once reduced, take a wok, add remaining ghee and add the reduced mixture and stir well.
• After stirring add the khoya and mix well again till it is well incorporated in the reduced carrot.
• Let it simmer for another 10 mins till its shiny, glossy. sticky and begins to leave the sides of the pan.
• Your carrot halwa is ready
• Use the conventional and laborious method of slow cooking the entire ingredient in a heavy bottom wok.
• In a heavy bottom wok add the oil and ghee followed by the crushed cardamoms.
• When the you get the aroma add the grated carrot and stir well, adding the pinch of salt too.
• After 2-3 minutes of stirring reduce the flame bringing down the temperature to prevent curdling of milk .
• Add the boiled milk.
• Occasionally keep stirring the entire mixture to avoid burning at the bottom of the pan.
• Leave the ladle inside the wok to prevent the mixture from boiling over.
• Add sugar and keep stirring continuously till completely dissolved.
• Slow cook the entire mixture till the milk is completely absorbed or reduced.
• Add a blob of butter and khoya, mix well.
• Once the carrot mixture reduces completely to a thick consistency and begins to leave the sides of the pan with a thin layer of ghee forming on top
• Garnish roasted ingredients on the halwa or sprinkle it as it is.