Thursday, January 6, 2011
Delhi carrot 1/4 kg
Ordinary carrot 1/4 kg
Milk 2-3 cups
Sugar 1 cup
Cardamom powder 1 tsp
Cashew, badam, pista each 1 tbsp chopped
Ghee 1/2 cup
Finely grate the carrots.Heat 2 tbsp of ghee and fry raisins and chopped nuts and keep aside.
Heat 2 tbsp ghee in a pressure pan and saute the carrot for 3-5 mins.
Add milk and cook for one whistle. Cook till the milk is evaporated. Add sugar and rest of the ghee and cook till halwa consistency is reached.Add cardamom powder and mix well.
Note: Delhi carrot has nice colour but doesnt tastes good. So I have combined both.
Sugar can be adjusted to your taste.Always use thegrater which has thin holes.Do not grind the cooked carrots.Carrot halwa will taste excellent in this method.