Carrot Pudding (gajar Ka Halwa)
Carrot - 5 Cups (grated)
Ghee – 1 tbsp
Milk – 1/4 Cup
Sugar – 2/3 Cup
Khoya – 2/3 Cup (grated)
Raisins – 2 tbsp
Almonds – 2 tbsp chopped
Cashews – 2 tbsp chopped
Cardamom Powder – 1/2 tsp
Heat ghee in a pressure cooker; add the carrots and sauté on a medium flame for 4-5 mins, while stirring continuously.
Add milk, mix well and pressure cook for 3 whistles.
Allow the steam to escape before opening the lid.
Transfer into a broad non-stick pan, add the sugar, mix well and cook on a high flame for 5-7 mins, while stirring continuously.
Add the khoya, mix well and cook for more 2-3 mins, while stirring continuously.
Add the raisins, almonds, cashews and cardamom powder and cook for another 1-2 mins.
Serve hot or warm.