Can winters be complete without the carrot halva?
The moment you set your eyes on the lovely long red carrots you have to make this! I made this twice over the last month. Most of you probably know to make it, so I'll just run thru the method I follow.
Grate the red carrots (about 1 ½ kgs) and discard the white centre part – you can reserve that to make veg stock. Heat a cup of ghee in a thick bottomed pan and add the carrots. Mix well so that the ghee coats the carrots well. Add a handful of cashews, almonds and pistas. Fry for 2-3 minutes. Pour in the milk sufficient to cover all the carrot. Let it cook on low flame till done – takes about 1 ½ hours. Add sugar, cardamom powder and mix well. Take off the fire and serve warm with vanilla ice cream.