Wednesday, 14 September 2011



1)    Carrots – 500 gm.
2)    Milk – 500 ml.
3)    Ghee (clarified butter) – 100 gm.
4)    Sugar – 200 gm.
5)    Almonds – 25 gm.
6)    Cashew nuts – 25 gm.
7)    Cardamom – 3 pods

To Cook:
Soak the almonds in a bowl using boiling water. Allow to cool naturally. Peel the carrots and grate them (do not use the mincer or grinder for it will spoil the taste). Drain the almonds and peel off the skins. The skins will come off easily when you rub them. Now patiently slice or shave the almonds and cashew nuts in 1 mm. thickness. The thinner the slice, the tastier the halwa. Take out the cardamom seeds from their pods and crush them well.
Put a thick stainless steel wok on the stove. You can also use a non-stick wok, but the former will give better flavor and taste. Pour the ghee in the wok. Add the carrots. Stir continuously until the carrot juice is nearly fully reduced.
Add the milk without letting up on the stirring and let it also reduce almost fully. The carrots should be cooked by now. Add the sugar. Some more juice will come out. When it is nearly fully reduced, add the sliced almonds and cashew nuts and stir for 2 minutes.
Now sprinkle the cardamom powder stirring all the while. Stir for 1 minute and switch off the heat. Serve warm. Now close your eyes and take a mouthful. You are in heaven!!!

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