Cuisine: Northern India
Ingredients:
Carrots – 700 gm
Vanilla powder – ¼ teaspoon
Coconut milk – 5 cups
Jaggery – 2 cups
Coconut oil – 2 Tablespoons
Cashew nuts – ½ cup
Method:
Wash the carrots and peel them. Then, grate the carrots. Heat oil in a heavy-bottomed pan and add grated carrots to it. Fry until a nice aroma arises. Then add jaggery and vanilla powder. Let it cook until the mixture becomes thick. Then add coconut milk. Keep stirring until the halwa becomes almost thick. Don’t let the halwa become too dry. Let there be little liquid content, because, once the halwa cools down, it will become thicker. Heat a little oil in a pan and fry the cashew nuts until golden brown. Add the fried cashews to the halwa and mix. Serve after the Carrot Halwa cools down.
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