The day i made this halwa, i was traveling to Trivandrum. We had guests coming over and i had made this for them as dessert. In the hurry burry, i forgot to click pictures of the halwa. And i was almost rushing out of the door and then came running back home, clicked a picture of the halwa and then ran out again.
And not only the fact that i made a desert for our guests that made this halwa special for me, I used the carrots I bought from Ahmedabad, where I was for our BM 25 Meet.
Funny I am doing the post too in a hurry, because in another ten minutes, we have to leave to catch our train to Trivandrum. Poor hubby is left to fend for himself in this hot and sweaty Chennai.
Check out the Blogging Marathon page to know all about our monthly culinary adventures :)!
PS: I meant it when I said I am in a hurry. So will be updating the recipe later. (Done…finally!)
Serves : 8
- Carrots : 1 kg
- Milk : 1 ltr
- Sugar : 1/2 kg
- Ghee : 2-3 tbsp
- Cardamom powder : a pinch
- Cashews, raisins : 1-2 tbsp each
- Wash, peel and grate the carrots. I minced them fine in the food processor.
- Add 3/4 th of the milk and the grated carrots directly in a pressure cooker and cook for 3 whistles.
- Once the pressure drops, check whether the carrot is cooked completely. You may have to add the rest of the milk if the carrots look really dry. Else you needn’t add it.
- Add the sugar, cardamom powder and cook, stirring now and then to avoid burning. Once it starts getting thick, stir frequently. When almost all the moisture is absorbed, the halwa is done. Take off the heat.
- In a small pan, add the ghee and roast the cashews, raisins. Add this to the halwa and mix.
- Serve hot with a scoop of ice cream, it’s a great combination!