Carrot Pudding / Gajar Ka Halwa

Ingredients:

Carrots - 2 Kg

Milk - 2 Litre

Sugar - 500 gm

Ghee - 50 gm or more according to your taste

Cashew nuts - 10-12 chopped

Almonds - 10-12 chopped

Pistachio - 10-12

Cardamom - seeds of 2-3 crushed

Method:

1. Wash and scrub the carrots well under running water. Cut the ends, peel & Grate them.

2. In a thick bottomed kadai or pan, add a tbsp of ghee and saute the carrots for 3-5 minutes or till the carrots become slightly pale.

3. Add milk and give a good stir. Simmer the gas and let the carrots cook in the milk on a low flame. Keep on stirring them in every 5-6 minutes. It will take anywhere from 50-60 minutes to dry up. You can use non-stick pan also if you want as it would reduce frequency of stirring it.

4. Mix in the sugar and stir well. The mixture will again liquefy now and change in color. Let the sugar dry up now-about 7-12 minutes. Now add remaining ghee till the carrots gets a nice glaze and dry up / fry completely. 

5. In another pan, Add a tsp of ghee and roast the chopped cashews till they turn golden brown in color. Now mix in the roasted cashews and the crushed cardamom to the halwa.

6. Serve hot.