Carrot Almond Halwa

Today I made carrot juice for my lo and gave it through sippy cup. Hence need to strain out the excess. Whenever I make carrot juice I either discard the remains from the strainer or drink it along with sugar and water. I'm in no mood to drink it nor discard the carrot remains. I quickly added few more carrot pieces to the blender along with half and half (full cream 🍼 milk ), blended it very nicely. To this, I added the carrot remains from the strainer and poured into a hot pan. Stirred it for 5 minutes. Later added almond cashew paste to it. Stirred for another 5 minutes. Then added a good amount of sugar (1:1 ratio of carrot to sugar), a generous amount of ghee, stirred well for another 5 minutes. By now, the halwa starts to ooze out the ghee and doesn't stick to the sides of the pan. Finally add cardamom powder and ghee roasted cashews, pistachios and raisins. Oh, my gosh golly! It tasted like heaven with the best of both carrots and almonds. I'm loving the new recipe.



Ingredients:

2 cups of chopped carrot
1 cup of almonds
1/2 cup of cashews
2 tsp raisins
2 tbsp pistachios
1 tsp cardamom powder
2 cups of sugar
5 tbsp ghee 
1.5 cups of full-fat milk/whole milk

Steps:

1. In a blender, take the chopped carrots and a cup of milk. Blend it to a smooth paste.




2. Heat a heavy bottomed pan, add a tbsp of ghee.

3. Add carrot-milk mixture and keep stirring for 5 minutes or until the milk thickens on medium flame.



4. In the blender, add almonds, half a cup of milk and cashews. Grind it to a smooth paste.


5. Add almond-cashew mixture to the pan. Then add 1 tbsp ghee. Keep stirring for another 5 minutes.
You can either reduce or increase the amount of ghee as per your choice.


After 5 minutes the carrot almond mixture becomes thick.


6. Now, add sugar, cardamom powder and 2 tbsp of ghee. The halwa becomes little watery because we just added sugar to it. 


7. Keep stirring at constant intervals for another 5 minutes on low flame or until it oozes out the ghee, also doesn't stick to the sides of the pan.


8. Meanwhile, fry raisins and pistachios in a tbsp of ghee and keep aside.



9. Once the halwa gets thick and doesn't stick to the pan, add fried raisins & pistachios. Switch off the flame. 



10. Halwa is ready to be served either hot or cold. Probably with a flavour of vanilla ice cream.



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