3⁄4 cup ghee (Clarified butter), melted
1 kg carrot, peeled and grated
1 1⁄2 cans evaporated milk
2 cups sugar
100 g khoya
15 almonds, soaked in hot water,peeled and slivered
1⁄4 cup water
1 pinch saffron, soaked in the water
1⁄2 teaspoon cardamom powder
edible silver foil, for garnishing (optional)
Grate khoya and keep aside.
Combine carrots and milk in a large heavy based pan.
Bring to a boil.
Lower the heat and cook the carrots, stirring constantly, until all the milk dries up.
Pour ghee (Clarified butter) into the carrots.
Saute for a few minutes.
Continue to cook and stir the carrot mixture till it dries.
Remove from heat when still moist.
Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil.
Reheat carrot halwa just before serving with a little milk.
If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired.
Handy hint: If u dont have khoya, use 1 cup whole milk powder mixed with 1 teaspoon ghee (Clarified butter) and 1-2
tablespoon water to get a dough like consistency. I m use orange colour litte
INFO / TIPS
i make my own khoya (mava) can use any milk powder