Carrots are a a seasonal root vegetable, usually cultivated and available for consumption in the winter months. In India, we find the chubbier, stout, pale-orange variety known as 'English Carrot' , widely available in the market all through the year. However the so called 'Indian Carrot' which is of a darkish red-orange hue, slightly thinner and longer is available during the winter months of December and January. I bought them for Rupees 48 a kilogram, the last week of December 2019. Always buy the carrots which look firm and fresh.
Serves : 10
Preparation Time : 30 minutes to peel and grate the carrots
Cooking Time : 45 minutes
Accompaniment : Normally served as a Dessert item after the main meal. However, that should not stop you from savoring it whenever the mood arises.
Ingredients
Indian Reddish-Orange Carrot - 1 kilogram
Condensed Milk (Amul Mithaimate/Nestlé Milkmaid) - 400 grams
Khoya/Mawa(reduced dry milk) - 250 grams
Sugar - 100 grams
Broken Cashew - 50 grams
Ghee - 100 ml
Preparation
Wash the carrots thoroughly.
Peel the carrots.
Grate the carrots finely.
Cooking Procedure
In a non-stick kadhai, add the ghee.
When the ghee is heated just before it starts smoking, add the cashews. Fry them till they become a light-golden color. Then drain them and keep aside in a bowl.
Add the grated carrots to the ghee.
With a spatula, mix them all together and cover with lid.
In between open the lid and stir gently.
The grated carrot mixture will keep cooking in its natural juices released into the kadhai.
After 15-20 minutes, add the condensed milk in to the kadhai.
Mix it all nicely and add the fried cashews.
Stir gently at regular intervals.
When the mixture becomes less milky, add the khoya after about 15 minutes.
Stir gently so that it does not stick to the bottom of the kadhai.
After about 10 more minutes when you notice the mixture turning back to its bright orange color and the ghee separating in the kadhai, add the sugar and stir gently.
When the sugar has dissolved and the halwa folds in coming together nicely, it means that your halwa is done and ready to be served.