INGREDIENTS:
2 cups shredded carrots; 3 tablespoons ghee; 1 tin Nestle Milkmaid; ½ teaspoon cardamom powder; 6 chopped roasted cashew nuts (garnishing)
METHOD:
1. Roast the cashew nuts and set aside for the garnish.
2. Heat the ghee in a pan on medium heat.
3. Add the shredded carrots and stir–fry.
4. Add milkmaid, stir and cook for a minute.
5. Add cardamom powder and stir-fry for another 3 to 4 minutes until the halwa starts to leave the sides of the frying pan.
6. Remove in a bowl and garnish with cashew nuts.
Gajar Halwa can be refrigerated for up to 1 week and can also be kept in the freezer up to two months.
SUGGESTION: Cook the halwa a little more and pour on a greased plate. Spread the halwa until it is flat and ¾ inches thick. After the halwa cools, cut in squares. Garnish with cashew nuts or sliced almonds and serve.
