• 2 tablespoons saffron milk (2 tbsp milk + 6 strand of saffron, soaked for 1 hr)
• 3 tablespoons ghee
• 1/2 tablespoon salt
Instructions
1. Take cleaned and washed carrots. Grate the carrots with fine grater. Using a fine grater ensures creamy halwa.
2. In a frying pan, take 2 tbsp ghee. Add the cashew and fry for 1-2 min, low flame. Now add raisins and fry for another 30 sec.
3. Add the grated carrots, low flame. Saute the carrot for 5-6 min on medium flame Sauteing carrots before adding milk helps to get rid of raw carrot smell. So I prefer to frying them.
4. Add salt and saute again for 5 min on medium flame. Close the lid for 5 min, keep the flame low.
5. Add 1/2 tbsp ghee (optional) if the carrot feels too dry. Saute for a min. Add 1 cup full-fat milk, mix well. Keep the flame low.
6. Add the rest of the milk, mix and let it boil as well. Keep the flame low.
7. Add condensed milk and sugar (you can alter accordingly). I like mine lightly sweet so I added less but generally Indians add at least double the amount I used. Mix well and let it cook for 5-10 min.
8. Add saffron milk (2 tbsp milk + 6 strand of saffron, soaked for 1 hr). Cook the halwa until it dries out and darkens. It will take 10-15 min. Keep the flame low.
9. I like to keep my halwa on the drier side, you can do accordingly. If you feel your halwa is too dry, you can add more milk and let it cook for 5-10 min.
10. Sprinkle some chopped cashews on top and serve. You can have it either hot or chilled.
SirGawen
I just made this for the first time and it’s so good!
2 Comments
Recipe 👉https://youtu.be/ByUvN1SXlPQ
Ingredients
• 700 grams carrots
• 2 cups full fat milk
• 2/3 cups condensed milk
• 1/2 cup sugar
• 1/2 cup cashews (chopped)
• 1/4 cup raisins
• 1/2 tablespoon cardamom (crushed)
• 2 tablespoons saffron milk (2 tbsp milk + 6 strand of saffron, soaked for 1 hr)
• 3 tablespoons ghee
• 1/2 tablespoon salt
Instructions
1. Take cleaned and washed carrots. Grate the carrots with fine grater. Using a fine grater ensures creamy halwa.
2. In a frying pan, take 2 tbsp ghee. Add the cashew and fry for 1-2 min, low flame. Now add raisins and fry for another 30 sec.
3. Add the grated carrots, low flame. Saute the carrot for 5-6 min on medium flame Sauteing carrots before adding milk helps to get rid of raw carrot smell. So I prefer to frying them.
4. Add salt and saute again for 5 min on medium flame. Close the lid for 5 min, keep the flame low.
5. Add 1/2 tbsp ghee (optional) if the carrot feels too dry. Saute for a min. Add 1 cup full-fat milk, mix well. Keep the flame low.
6. Add the rest of the milk, mix and let it boil as well. Keep the flame low.
7. Add condensed milk and sugar (you can alter accordingly). I like mine lightly sweet so I added less but generally Indians add at least double the amount I used. Mix well and let it cook for 5-10 min.
8. Add saffron milk (2 tbsp milk + 6 strand of saffron, soaked for 1 hr). Cook the halwa until it dries out and darkens. It will take 10-15 min. Keep the flame low.
9. I like to keep my halwa on the drier side, you can do accordingly. If you feel your halwa is too dry, you can add more milk and let it cook for 5-10 min.
10. Sprinkle some chopped cashews on top and serve. You can have it either hot or chilled.
I just made this for the first time and it’s so good!