- 4 cups grated carrots π₯ (about 6-8 medium carrots)
- 4 cups milk π₯
- 1 cup sugar π¬ (adjust to taste)
- 1/2 cup ghee (clarified butter) π§
- 1/2 cup chopped nuts (cashews, almonds, and/or pistachios) π°
- 1/4 cup raisins π
- 1/2 tsp cardamom powder πΏ
- 1/4 cup grated khoya (optional) (for extra richness)
1 . Prepare the Carrots:
- Wash and peel the carrots. Grate them using a fine grater.
2. Cook the Carrots:
- In a heavy-bottomed pan or wok, add the grated carrots and milk. π₯π₯
- Bring it to a boil, then reduce the heat to medium-low. Cook, stirring occasionally, until the milk is mostly absorbed and the carrots are tender. This should take about 30-40 minutes.
3 . Add Ghee and Sugar:
- Once the milk is absorbed, add the ghee and sugar. π§π¬ Stir well and continue to cook on medium heat, allowing the mixture to thicken further and the ghee to blend in.
4 . Add Nuts and Raisins:
- In a small pan, roast the chopped nuts and raisins in a little ghee until they turn golden. π°π Add them to the carrot mixture and stir well.
5 . Finish with Cardamom:
- Add the cardamom powder and mix thoroughly. πΏ If using khoya, add it now and cook for a few more minutes until the mixture is thickened and slightly caramelized.
6 . Serve:
- Transfer the Carrot Halwa to a serving dish and garnish with extra nuts if desired. π₯£ Serve warm or at room temperature.
Enjoy your delicious Carrot Halwa! ππ
