Its half term break again here and this time it’s a wet one. It has been raining pretty much all day since last few days. Our outdoor plans are all shattered and we are stuck at home. I am not complaining though as I am loving staying at home watching tele and doing activities with my little boy J All the empty cereals boxes and tissue rolls have been put into good use making cardboard robot, house etc.
Living in London has a great benefit when it comes to eating out options. There are many Indian restaurants and sweet shops here. It’s surprising that I never ate this from India and tasted it for the first time from an Indian restaurant here!! I loved it to core and after that first time I ate it lot of times from many restaurants and also from friends place. The whole process of making this at home is a bit time consuming but I guess it’s totally worth it!
Recipe source - vahrehvah
Carrots - 4 cup (grated)
Milk – 3 cup
Sugar – 1 cup
Cardamom powder – ¼ tsp
Crumbled paneer – 1 /2 cup (recipe for paneer here)
Ghee – 2 tbs
Sultanas – 1 tbs
Cashewnuts – 1 tbs
- In a wide non- stick pan add 1 tbs ghee and add the grated carrots and milk and cook for 45 minutes to 1 hour stirring occasionally until the milk has been absorbed and carrots are cooked and soft.
- Add sugar and cook for another 5-10 minutes.
- Add cardamom powder, crumbled paneer and cook for a minute or so and turn off the flame.
- Finally in a small pan add 1 tbs of ghee and fry cashewnuts until brown and sultanas until they are plum. Pour this to the halwa and mix.
- Serve hot or cold !