This recipe was posted in February 2017. I am reposting some of my old but true and tested recipes.
Carrot is a very versatile vegetable. You can make stir fries or curries, salads, carrot cake or baby food. When I was a kid, I was told to eat carrots. I was told that it is good for eyesight. It is very high in Vitamin A. (For more information and health benefits check http://www.whfoods.com/genpage.php?tname=foodspice&dbid=21).
I was always proud of my eyesight and always thought it was because of the carrots I ate. Unfortunately, today, even with all the carrots I eat, I need reading glasses. 😦
I love carrot halwa, but can’t eat it most time since one of the main ingredient other than carrots are milk. So, I make my own. I usually substitute milk with soy milk. Today, I have used almond milk instead. Try it and let me know, how it tastes. As I am writing this post, I am enjoying the halwa, not too sweet, just right and delicious!
4 cups grated carrots (around 1 Kg)
2 cups almond milk (or soy milk)
6-7 tbsp sugar (according to taste- you could add more)
1/2 cup cashew nuts
1/4 cup raisins
1/2 tsp cardamom powder
1 tbsp oil or ghee
In a heavy bottom pan, add the oil or ghee. To it, add the cashew nuts and fry till golden brown. Add raisins and fry for thirty seconds. Remove and keep aside.
In the same pan, add the carrots and fry for 5-6 minutes.
Add milk and let it cook on a slow flame till most of the liquid evaporates. Add sugar and cardamom powder mix well till the liquid evaporates.
Add cashews and raisins and mix. Serve it hot or cold.