Ingredients
- Gajjar (Carrot): 1kg & 350 gram
- Doodh (Milk): 1 liter
- Cheeni (Sugar): 1cup [to taste]
- desi ghee (Clarified butter): ½ cup
- Sabz elaichi (Green cardamom): 4
- Kewra essence:3-4 drops
- Khoya/Mawa: 100 gram
- Arq-e-gulab (Rose water): 2-3 tsp
- Khoya/Mawa:150-200 gram
- Badam (Almonds): 1-2 tbs [julliene cut)
Method
Step 1: Add Gajjar (Carrot) in a pan and cook at medium-low flame for 10-15 minutes.
Step 2: Add Doodh (Milk), mix and cook at medium-low flame for 30-40 minutes.
Step 3: Add Cheeni (Sugar), mix, and cook till almost all milk is reduced.
Step 4: Meanwhile, melt Desi ghee (Clarified butter). Add Sabz elaichi (Green cardamom) and fry until the colour becomes lightly golden.
Step 5: Add Elaichi, and Kewra essence, mix, and cook for 4-5 minutes or till all milk evaporates.
Step 6: Add 100 grams of Khoya (Mawa), Arq-e-Gulab (Rosewater) mix, and cook for 2-3 minutes.
Step 7: Melt 150-200 grams of Khoya/Mawa at low flame. Add Badam (Almonds) in melted Khoya/Mawa and give it a good mix.
Step 8: Add Halwa into a bowl and even it out with the help of a spoon. Spread the Khoya/Mawa mixture on Halwa and garnish it with Badam (Almonds).
Enjoy the winter with this sweet and tasty treat.