|1.||Carrot gratings, tightly packed, 1 cup|
|2.||Jaggery, powdered, 1/2 cup or to taste|
|3.||Milk 1/2 cup|
|4.||Ghee 2 tablespoons (recommended) or to taste|
|5.||Cashew nuts, pieces, 1 tablespoon|
|6.||Almonds, pieces, 1 tablespoon|
|7.||Dry grapes 1 tablespoon|
|8.||Milk powder 3 tablespoons|
|9.||Cardamom powder 1/2 teaspoon|
|10.||Water 3 tablespoons|
the carrots in water for about 30 minutes,
so any mud deposits will separate from the carrots.
Wash the carrots again and scrape the surface to remove any mud that may be still present.
Grate the carrots and measure.
Use the grater with medium-size holes for grating the carrot.
carrot gratings and milk to a pressure cooker.
Cook for 2 whistles.
about 1 tablespoon of ghee in a thick bottom kadai or
Add cashews and almonds.
Fry till the cashews color change slightly.
Add dry grapes.
Fry till the nuts become golden brown.
Transfer to a bowl and keep aside.
cooked carrot to the kadai. Mix.
Cook till the carrot absorbs most of the milk.
Prepare jaggery syrup simultaneously.
the jaggery syrup:
- Heat jaggery and water.
If you are not sure whether the jaggery has impurities, strain the jaggery syrup after the jaggery dissolves.
- Cook till the syrup gets a 1-string consistency.
the carrot has absorbed most of the milk:
Cook till the mixture becomes thick, while mixing occasionally.
nuts and ghee.
Milk powder makes the carrot halva tastier. However, you can make it without this powder or you can use khoya as a substitute for milk powder.
Cook till the mixture becomes a soft, single mass.
Switch off the stove.
Carrot halwa or gajar ka halwa is ready.
|TIPS||How to Prepare Carrot Halwa|
|1.||Use more ghee to make halwa with a richer taste.|