Carrot Halwa

After a long break I had a chance to update my blog.

Ingredients

Carrot Halwa
  • 2 cups shredded carrots
  • 2 cups milk
  • 3 tablespoons unsalted butter
  • 1/4 cup sugar
  • 1/2 teaspoon cardamom powder
  • 6 chopped roasted cashew nuts (To garnish)

Method

  • Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup;stir often to make sure the milk does not burn in the bottom of the pan;set aside. 
  • Melt the butter in a frying pan on medium heat. 
  • Add the shredded carrots; stir-fry for 5 to 7 minutes; carrots should be tender and slightly changed in color.
  • Add boiled milk; cook until the milk dries. This will take about eight to ten minutes.
  • Roast the cashew nuts and set aside for the garnish.
  • Add sugar; stir-fry for another 3 to 4 minutes until the halwa starts to leave the side of frying pan.
  • Garnish with roasted cashew nuts.

Note

  • Carrot Halwa can be refrigerated for up to one week and kept in the freezer for up to two months. When ready to serve just warm.

2 comments:

Ann said...

hummmmmmmmmmmm.. carrot anythng sounds Yummilicious to me!

Premalatha Aravindhan said...

carrot halwa luks very tempting,first time here,
do visti my blog if time permits,
http://premascooking.blogspot.com

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