Ingredients
- 5 medium carrots, grated
- 3 cups full cream milk
- 2 tbsp ghee/clarified butter (use butter if unavailable)
- 5 – 6 tablespoons cane sugar (more if you prefer it sweeter)
- 10 – 15 whole cashews
- 2–3 cardamon pods (see notes)
- A pinch of saffron (optional)
- 2 tablespoons raisins (optional)
Instructions
- In a pot/pan, combine milk and carrot and cook this over medium flame till 3/4 of the milk has been reduced.
- Mix in ghee, sugar, and cardamom pods and cook this till the halwa is thick and the milk is completely evaporated.
- Add cashew nuts, saffron and raisins if using.
- Cook over low flame for another 5-7 mins.
- Serve either hot or cold.
Notes
You can either crush the cardamom or use cardamom powder.
I used the whole cardamom without crushing it as I wanted just a hint of cardamom aroma/flavor.
If you do not like cardamom, you can just omit it.