Ingredients

• 3/4 cup ghee, melted
• 1 kg carrot, peeled and grated
• 1 1/2 cans evaporated milk
• 2 cups sugar
• 100 g khoya
• 15 almonds, soaked in hot water,peeled and slivered
• 1/4 cup water
• 1 pinch saffron, soaked in the water
• 1/2 teaspoon cardamom powder
• edible silver foil, for garnishing (optional)

Instructions

1. Grate khoya and keep aside.

2. Combine carrots and milk in a large heavy based pan.

3. Bring to a boil.

4. Lower the heat and cook the carrots, stirring constantly, until all the milk dries up.

5. Pour ghee into the carrots.

6. Add khoya.

7. Saute for a few minutes.

8. Add sugar.

9. Continue to cook and stir the carrot mixture till it dries.

10. Remove from heat when still moist.

11. Stir in the saffron, cardamom powder and almonds, reserving a few for garnish along with silver foil.

12. Reheat carrot halwa just before serving with a little milk.

13. If not serving immediately, refrigerate carrot halwa and re-heat and serve when desired.

14. Handy hint: If u dont have khoya, use 1 cup whole milk powder mixed with 1 tsp ghee and 1-2 tbsp water to get a dough like consistency.

15. This makes 100gms of khoya.