Carrot Halwa (Pudding)

1. 1

   Heat ghee and lightly fry the nuts and the raisins in it.

2. 2

   Remove and keep aside.

3. 3

   Add the carrots in the remaining ghee and stir till the carrots smell fragrant.

4. 4

   Now add the sugar and let it melt.

5. 5

   Cook this on low flame till all the liquid evaporates and the carrots are well cooked.

6. 6

   Add powdered cardamoms and cinamon.

7. 7

   Finish off with the nuts, raisins and crumbled khoya.

8. 8

   This is best eaten hot, but tastes equally good in room temperature.

No additional tips available.