Ingredients Ghee Saffron Cardamom pods Carrots Milk Cashews Almonds Jaggery Salt
Add the carrots to the skillet, stir, and simmer for 3 to 4 minutes, stirring regularly, until carrots are softened.
Once the carrots have softened, add in the milk, sweetener and salt. Stir to combine, reduce to low heat, and simmer, stirring regularly for 10 minutes or until the milk has evaporated.
Toast the almonds and cashews in a little ghee then stir into the cooked carrot halwa. Can be served hot or cold.
Printable Recipe On: CookingtheGlobe.com