Carrot Halwa

All You Need:

• Carrot, grated- 3 cups (Around 7-8 carrots)
• Sugar – 1 cup + 3tbsp
• Ghee (semi-solid) – 2 tbsp + 1 tsp
• Cardamon – 4
• Raisins – handful
• Cashews – handful
• Kesari Powder (Orange color) – a pinch or a drop
• Salt – a pinch

 The Recipe:

• Wash the carrots and peel them
• Use a shredder/grater attachment that will yield fine grated carrot.
• In a large kadai/wok, add carrot, a pinch of salt and saute until the water in carrot evaporates and the raw smell disappears.
• Vegetables naturally have some water content and we will make use of it in this recipe without adding water.
• It will easily take 25 minutes on a medium flame. Towards the end of 25 minutes reduce the flame as the carrot might start sticking to kadai.
• Reduce the flame to low (2 or 3 on gas stove). Add sugar and keep stirring. Never give up, otherwise your halwa might stick to the pan Add a pinch of kesari powder.
• Let it cook for 10 minutes, then add ghee and keep stirring.
• After 15 minutes remove it from flame
• Add Cardamom powder, fried raisins and cashews and stir

Notes: The initial frying time of carrot depends up on the carrot we buy. Here in U.S it usually takes longer for the raw smell to disappear.