Caramel Gajar Halwa
A chunky, caramelized version of carrot halwa...
Servings 4
Ingredients
- 750 gm red carrots
- 2 tbsp ghee
- Handful almonds and cashews
- 1/2 tsp cardamom powder
- A pinch of saffron crushed
- 1 tin condensed milk
- Salt to taste
Instructions
- Peel the carrots. Chop into equal sized peices.
- In an instant pot or pressure cooker, heat the ghee and fry the nuts.
- Add in the chopped carrots and toss in the ghee. Cook for some time, tossing till the color slightly changes.
- Add the condensed milk completely and give a good toss.
- Add 1 tin and a little more of water, to cover the carrots. Add in the cardamom, saffron and salt.
- Close the lid. If using an instant pot, put the timer on 30 minutes in pressure cooker mode and let it be. If in a normal pressure cooker, cook on high flame till whistle is almost coming, then reduce the flame to bear minimum and let it cook for 30 minutes.
- Switch off and allow the pressure to go by itself.
- Now open the lid, and switch on the flame/ put on "saute" mode.
- Cook, stirring occasionally, till the water is completely dried up. Stir to avoid the bottom getting stuck. As you stir, break down the carrots.
- Switch off, using a hand beater, break down the carrots completely to the texture you prefer.
- Serve hot or cold and enjoy.