- Liquid Milk-250gm
- Milk powder-70gm
- Cinnamon stick-4 pieces
- Cardamon whole- 4 pieces
- Bay leaves-2 pieces
- Almond flakes-5gm
- Pistachio nuts-10gm
METHODS OF SIX SEASONS HOTELS CARROT HALWA:
1. Wash, peel and grate the carrots. I used the medium blade in the mandoline to grate. I measured the carrots loosely but heaped.
2. Place a wide-mouthed, heavy-bottomed vessel in Medium-High heat. [Wide-mouthed vessel so that the carrots get cooked fast and uniform.Add the shredded carrots into the ghee and mix well.
3. Fry until the carrots turn pale.Let the carrots get cooked well in the milk. The carrots should drink in all the milk. This will take 20-30 minutes.
Stir the content from time to time to prevent scorching. Once the milk is completely drunk, add in the sugar. Mix well. Reduce flame to Medium.
sugar is added, the content tends to liquefy We need to wait until the mixture turns thick. This will take around 10-15 minutes.
Place a small wok in medium flame. Roast the cashews will 1 tsp. ghee. When the cashews turn golden, turn off stove and remove the cashews from wok.
Cook the halwa stirring occasionally until the added ghee separates out. This takes 10 more minutes. [Do not wait for the halwa to become thick. 10 minutes after adding ghee should be enough.
The right consistency is when you mix the mixture, it should stir together forming a mass.
Serve the Carrot Halwa hot, preferably warm. Make nice garnish.