2cupsKhoyaor mawa - grated or crumbled (evaporated milk solids) or 400 to 410 grams of khoya
1 to 1.25cups sugar or add as required
8 to 9green cardamoms,– powdered in a mortar-pestle
1tablespoonpistachios,chopped or slivered (optional)
⅓cup cashews, or add as required
⅓cupgolden raisinsor add as required
Instructions
grating carrots
Firstly rinse 1.5 kg carrots. Then peel them.
Grate the peeled carrots with a hand held grater or a food processor.
Place the grated carrots aside.
making khoya carrot halwa
Heat 6 tablespoons ghee in a deep bottomed heavy pan or kadai.
Add the grated carrots.
Mix and stir the carrots very well with the ghee.
On low flame saute the carrots till they turn tender and are cooked. This process will take about 15 to 20 minutes.
Keep on stirring often while sauteing the carrots.
Once the carrots become tender and are cooked, then add 2 cups of crumbled or grated khoya (mawa or evaporated milk solids).
Mix very well. keep stirring for a minute.
Next add 1 to 1.25 cups sugar. Depending upon the sweetness in the khoya you can always adjust the amount of sugar. Sometimes the khoya is sweet and sometimes not. If the khoya is on the sweeter side then you can add about 1 cup of sugar.
Mix very well.
Soon the khoya will begin to melt and sugar will also melt and leave water.
Then add ⅓ cup of cashews, ⅓ cup golden raisins, 1 tablespoon pistachios (chopped or silvered) and cardamom powder.
Mix very well and continue to cook the halwa on a low flame stirring often. The halwa will start thickening and reducing. Stir often.
The halwa will thicken and leave the edges of the pan. That's the time you switch off the flame. Check the taste and add sugar if required.
Serve khoye wala gajar halwa warm or chilled. you can also refrigerate and serve the halwa chilled. While serving, garnish with a few dry fruits.