Full fat milk (enough to cover the carrots)
1/2 to 3/4 cup sugar
1 tsp cardamom powder
A handful almonds
Method:
- Soak almonds in water for about an hour. Peel and slice them.
- Peel and grate the carrots.
- Cook grated carrot with milk on a medium flame till all the water content evaporates away. Constantly keep stirring while the carrot is getting cooked. (For a richer product, you can also use Condensed Milk along with milk. In that case, reduce the quantity of milk as needed.)
- Once the halwa is almost dry and sticky, add sugar and cook for some more time. Keep stirring.
- Again, as soon as the halwa starts becoming sticky, add cardamom powder, mix well and take off the flame.
- Garnish with the sliced almonds and serve hot.
- Also goes extremely well with vanilla ice-cream.
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