Carrot Halwa/ Gajar halwa

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

Ingredients 

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

Method

• 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 !