12 almonds (soaked in water for an hour) + 5 almonds, slivered for garnishing
12 cashewnuts (soaked in water for an hour)
Grate the carrots and keep aside. Grind the almonds and cashewnuts together in two tablespoons milk or water and keep aside.
Pour milk in a large and heavy Dutch oven and add grated carrots. Cook on medium heat until all the milk is absorbed by the carrots. (1 to 1.5 hours)
Melt ghee in a pan and add cardamom and cloves. After one minute, pour this spice-infused ghee in the carrot-milk mixture.
Add sugar, cream, cardamom powder, coconut powder and the ground almonds and cashews. Roast on medium to high heat till the carrots turn dark and glossy. (1 hour)
Garnish with slivered almonds and coconut flakes. Serve warm.
Don’t leave the carrot and milk mixture unattended for prolonged periods. You can let go for a few minutes; there’s enough liquid in there to cook on its own for some time. But do check and give it a good stir with a wooden spoon every now and then!
Make sure all the milk has been absorbed by the carrots before adding ghee and sugar (see picture). If the carrots are still liquidy, the halwa will not turn out that good.
Pure ghee is available in Indian stores. It is semi-solid at room temperature. Measure 1.5 cups of ghee in this semi-solid state, and make sure to pack it tightly in the cups to give an accurate measure.
Privacy & Cookies Policy
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.