Posted on 12.07.2014 / by admin
Serves : 2-3 Preparation time : 15 mins Cooking time : 40 mins
first could be the tedious job associated with grating carrots. start using a food processor regarding quick results.
mix the almond milk (or regular dairy milk) & carrots together in a pan or kadai/wok.
put the pan on fire and bring the whole carrot – almond mixture to some gentle boil over a low or choice flame. better to cook over a low or choice flame as slow cooking provides better taste plus the mixture won't have less chances to remain faithful to the pan. start using a heavy based no reactive pan or even a non stick container or wok to generate the halwa
then simmer and allow the carrots-milk mixture make further. this whole technique of cooking the carrots in the milk, takes about 35-45 minutes or more on a minimal flame. after 12 minutes some of the ways the mixture presents itself.
once the carrots are half cooked ie. after entire after 18 mins add the cardamom powder & stir.
keep stir in concerning. after 3-4 mins, add the oil/ghee in addition to sugar.
stir and allow the mixture thicken. keep cook. after 5 units
when the liquids in the mixture has pretty much dried, add raisins, cashews, saffron in addition to almond paste.
blend and cook regarding 2-3 minutes till the moisture dries way up. serve the carrot halwa scorching or warm. you will get carrot halwa cool too. if stored in a refrigerator then carrot halwa stays great for 3-4 days.