Carrots, grated - 2 lb (or 1 kg approx)
Condensed milk - 1 can
Milk - 4-5 cups (or enough to cover the carrots while cooking)
Cardamom powder - 1 tsp
Ghee - 4 tbsp
Cashews and raisins - 1/2 cup each (optional)
Cooking time: 2-3 hours
Servings: 10-12
Method:
The first step is to heat the carrots with cardamom powder in milk until the carrots are cooked. A pressure cooker reduces the time involved. Now in a wok, melt the ghee on a low flame and add the carrot mixture as well as the condensed milk. Mix well. Cook uncovered, stirring occasionally, until the mixture is reduced to solid yet fluffy consistency. In a separate vessels, fry the cashews and raisins in 1 tbsp of ghee. Before serving, decorate the halwa with the cashews and raisins.
If desired, serve warm with vanilla ice cream.
Author: Shrinkingsodacan
Source: Mom's recipe
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