After a long break I had a chance to update my blog.
Ingredients
- 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:
hummmmmmmmmmmm.. carrot anythng sounds Yummilicious to me!
carrot halwa luks very tempting,first time here,
do visti my blog if time permits,
http://premascooking.blogspot.com
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