I used the regular orange carrots that are available in my local farmer’s market. I could not find the deep red Delhi carrots hence had to make do with the regular ones. Ghee and condensed milk give richness to the halwa while warm spices like cardamom and cloves infuse it with an unmistakable aroma and flavor. 1 Heat 3 tbsps ghee in a heavy bottomed vessel, add the grated carrot and saute for 8 mts on low to medium flame. 2 Add the milk and cloves and allow to cook till the milk is almost absorbed. Add sugar and cook further for another 15 mts. Add the condensed milk and go on stirring till it leaves the sides of the pan. 3 Remove the cloves, add the cardamom pwd and saffron and mix. Garnish with toasted almonds, raisins and cashew nuts. 4 Serve warm or refrigerate and serve. It tastes good both warm and cold. Cooking Time: 50 mts Cuisine: North Indian Serves 4-5 persons . 3/4 cup lmilk 2 cloves 3 tbsps condensed milk 2-3 tbsps sugar 2-3 tbsps ghee/clarified butter 1/2 tsp cardamom pwd few raisins, almonds, cashew nuts, lightly roasted in ghee few strands of saffron mixed in a tbsp of milk
