Directions

• Heat I tbsp of ghee in a pan and add the grated carrots and saute for a few minutes.
• Add the milk and allow the carrots to cook in the milk covered for 5-7 minutes.
• Constantly stir the mixture to prevent burning.
• Add 1 tbsp after the mixture thickens and the carrots are cooked.
• Once the mixture is cooked, add the sugar and stir.
• The mixture will become a bit watery but cook till the sugar has melted and the whole carrot mixture thickens to a pulpy or halwa consistency,around 5-7 minutes.
• Add 1-2 tbsp of ghee at this time and stir till the mixture starts to leave the sides of the pan and when you use a ladle and take some halwa and drop it into the pan,it is thick and pulpy.
• The carrot halwa is done, Add the cardamom powder at this time and mix
• Take a clean pan and heat the remaining ghee and roast the cashews to a golden brown and raisins until they swell up.
• Add the garnish of raisins and cashews to the carrot halwa and serve.