Gajar ka halwa....traditional way and full of nuts and nutritions

As i stay in Singapore i feel like cooking some tradition dishes for special occasions and in these 2 years i have started liking it more (Indian food syndrome), as i have never stayed to any hostel or city other than my home town before my marriage so i have that home cooked food taste prepared by my mom with me and i always try to get that in my preparation too.
As its winter in India so month back i was talking to mom and she said she just prepared "Gajar ka halwa" i feel like having it right now, though i don't have sweet tooth but i ate this halwa like anything :D This recipe is tried and tasted one many times before so i guess that's the only reason it came out so good at my first try itself. so here i am sharing this recipe which came out so delicious and so royal. This is  my very first recipe, i just hope you all will like it as much as we do..!!

Preparation time: 15 minutes
Cooking time: 20-22 minutes

Ingredients:

• 8-9 long and thick Indian carrots (approx 1 kg)
• Cashew nuts 10-12
• Almonds 10-15 peeled (see *Notes)
• Raisins golden colour 15-20  
• Pure Ghee 3 tablespoon (can take more or less)
• Khoya (Mawa)  1 1/2 cup grated (see *Notes)
• Sugar 3/4 cup + 1 tablespoon
• Milk low fat 2 cups (see *Notes)
• Green cardamom powder 1 teaspoon 

Method:

Wash carrots in Luke warm water to clean it thoroughly and than peel carrots very lightly as we don't want to loose on nutritions. Chop cashew nuts cut into 4 each. peel almonds and cut into long slices. wash raisins and put them into medium hot water for puffy look for 5 minutes and pat dry them. 

In a non-stick pan heat pure ghee than add grated carrots and sauté them for about 5-7 minutes on medium flame. Add milk and cook on medium-high heat till milk evaporates and carrots look tender and cooked. Now add grated khoya and turn flame on medium slow and mix well and let it cook for another 4-5 mins and than add sugar and mix well so sugar can melt evenly and add almonds (preserve few for garnishing), cashews and raisins and again let it cook till remaining water evaporates continuesly on medium heat for another 3-5 mins. Garnish it with remaining almonds and serve hot or at room temperature as you like.

*Notes: 

1. Almonds- If you don't have soaked almonds put them into hot water for 8-10 minutes than it will be easy to peel them without any problem.

2. Khoya (Mawa)- if you are using home made khoya  than take 1 1/4 cup as its more dense compare to grated one. i have used Nanak brand.

3. Milk- Always use hot milk in this kinds of recipe it reduce the cooking time. here u can take full cream  milk too as we are looking for traditional taste, as i don't have that one so i have used low fat one.

4. If your halwa look bit sticky let it cool down completely without lid on pan so remaining water will get evaporate too.

Hope you enjoy reading my blog and do let me if you like it.. will appreciate your comments and suggestion.... thanks and keep rocking and cooking with Gangnam style..!!
Pragati...!!