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Carrot Halwa
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Preparation: 15 mins; Cooking: 20 mins
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1. Measure the carrots and add to a clean, large bowl.
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2. Add milk and sugar; mix using a large flat spoon.
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3. Pressure cook for 3 whistles.
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4. Heat a large, heavy bottom pan on medium heat.
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5. Transfer the cooked carrots to the wok.
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6. Stirring continuously using a flat spatula, cook until the moisture is completely absorbed.
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7. Add clarified butter/ghee and stir for a minute or two.
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8. Add powdered cardamom, stir well, and remove from fire.
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9. Keep the halwa warm until served.
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Pal Therattipal
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Preparation: 5 mins; Cooking: 45 mins
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1. Heat milk in a heavy bottomed pan. Keep stirring to prevent the boiled milk from spilling.
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2. Allow the milk to boil until thickens and reduces to 1 cup.
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3. Add sugar and stirring continuously, for about 5 minutes allow the sweet to thicken. Keep scarping the sides to prevent it from sticking on to pan sides.
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4. Remove from fire and keep warm until served.
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Serving
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1. In short glass, make a bed of pal therattipal first.
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2. Add 1 tsp of roasted nuts.
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3. Make a layer of carrot halwa, slightly thicker than the pla therattipal layer.
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4. Spoon in the ice cream, sprinkle nuts, and garnish with a cherry.
