Gajar ka halwa (carrot halwa)

1. 1

   Heat the milk in a large saucepan. Bring to the boil, then reduce the heat to low and simmer for 1 hour. Keep stirring, making sure it doesn’t stick to the bottom of the pan. As the volume reduces, scrape the sides of the pan, too.

2. 2

   Add the grated carrots and continue cooking for 30 minutes more. Stir well. Add the sugar and continue cooking for another 30-35 minutes, until the sugar dissolves and the halwa thickens. Stir in the cardamom and turn off the heat.

3. 3

   Heat the ghee in a small frying pan over a medium heat. Add the cashews and fry for 10-15 seconds. Add the raisins and cook until they begin to puff up, then pour over the warm carrot halwa. Serve warm with clotted cream or ice cream.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.