Prep Time: 25 minutes Cooking Time: 1 hour
Ingredients:
1kg Carrots
1½ tbsp Ghee (Clarified Butter)
⅓ cup Almonds Chopped
⅓ cup Cashewnuts Chopped
3 cups Milk
1 cup Sugar
1 cup Milk Powder
1 tsp Nutmeg Powder
2 tsp Cardamom Powder
½ tsp Saffron (Kēsara)
Method:
Peel, wash and grate the carrots with a hand grater on the thick side or a food processor.
Heat the ghee in a large pan on a high flame. Add the chopped almonds and cashew nuts and cook until slightly golden.
Add the grated carrots and cook for 10 minutes or soften, stirring continuously on high heat.
Pour the milk and continue stirring on high heat. It will start becoming thick, which will take about 15-20 minutes. Then, add the sugar.
Once you add the sugar, it will go runny but become thick in about 10 minutes.
Now add the milk powder, nutmeg powder, cardamom powder and saffron.
Stir continuously as the moisture will evaporate, and the halwo should not stick to the pan, that means your halwa is ready.
Cool the halwo in a bowl and garnish with flaked almonds and pistachio.
Serve warm or cold, and enjoy it with a scoop of Vanilla ice cream.
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