Gajjar Halwa (Carrot Halwa)

This happens to be the first few Indian sweets I learnt to make after I got married. There are 2 ways you can make this halwa. One being with condensed milk and the other being with milk and sugar. I am sharing the first method today.

Halwa is always sweet and a widely used term in Asia and Middle East. I have learnt how to make several Indian halwas and will post them as I make them.  Some halwas are difficult to make and one can go wrong but this one is straight forward.

Ingredients
2 - 3 tbsp Ghee (Clarified butter made from the milk of a buffalo or cow)
4 large carrots ( 720g), coarsely grated
400g can sweetened condensed milk
1/4 tsp ground cardamom
1/2 cup raisin, chopped
1/3 cup silvered almonds

Method

1. Heat 2 tbsp Ghee in a large pan; cook carrots stirring until soft. If carrots are not fully coated with Ghee, add an additional tbsp of Ghee.
2. Add condensed milk, cardamom; cook, stirring occasionally. Once all liquid has evaporated, stir in raisins and nuts. Serve warm or cold. 

* can be made a day in advance and stored in the refrigerator. If you need to reheat, use stove top method and not microwave.