Carrot Pudding (Gajar Ka Halwa)

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8 – 10 Carrots (grated)
3T. Ghee (clarified butter)
¼ T. Green cardamom powder
¾ C. Sugar
5 – 6 Almonds (sliced)
5 – 6 Cashew nuts
10 – 15 Raisins
1C. Khoya (grated)
10 – 15 Pistachios chopped


Heat pure ghee in a thick-bottomed pan, add grated carrots and sauté till aromatic.

Add milk, green cardamom powder and cook on medium heat for ten to twelve minutes or until the milk evaporates and the carrots are cooked.

Stir in the grated khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously.

Garnish with chopped cashew nuts, sliced almonds and raisins. Serve hot or at room temperature.

Note: To make khoya boil 5 cups of milk until only 1/5th is left.

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