CARROT HALWA

 The preparation is almost same as beetroot halwa , with little extra ingredients for extra richness...I also add a paste of my own which gives excellent taste to this halwa.The paste is optional,you can skip it if not required.

Ingredients

grated carrot-1 cup

fresh thick milk-1 cup

sugarless guava-1/2 cup

sugar-1 1/2 cup

ghee/vanaspathi-5 tablespoon

elaichi crushed-2

cashews and raisins-few

orange colour kesari powder-a pinch (optional)

Paste(optional)

cashews-5

badam-5

         Soak both in water for 15minutes , peel off skin from badam and grind both to a paste. 

PREPARATION

     Pour ghee in a pan saute with elaichi,cashews and raisins,strain it from ghee and keep aside,then add grated carrot to  the ghee and saute well in low flame for 5 minutes.Now add the milk to this mixture and close the pan.now keep in low flame ,let the carrot boil well in milk for about 10 minutes...Meanwhile on the other pan add sugar , with enough water to dip the sugar(1-1.5 cup).stir it occasionally until it forms a thick syrup...it should be sticky enough when you touch it...now when its done switch off the stove.Now on the other pan when milk is completely absorbed by carrot add the grated guava and mix well and cook about 5minutes...now add the paste i had mentioned mix it 3-4 minutes  and then add the sugar syrup and mix well , wait until you get halwa consistency, add kesari powder mix well...Now awesome carrot halwa is ready.... add fried cashews,elaichi and raisins to halwa at the end and mix.

TIPS

   For a good halwa vegetable should be well boiled and sugar syrup  should be thick sticky consistency..

Sugar quantity can vary a little depending on the sweetness of vegetable.

If you add sugared guava then reduce the sugar you add.

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