No Sugar Jaggery Carrot Halwa

1. Heat 2 tablespoons ghee in a pan on medium flame

2. Shallow fry some cashews until they turn pink and remove them

3. In the remaining ghee, sauté 1 kilogram shredded carrots for 5-7 minutes until shiny and slightly soft

4. Add 1 liter full-fat milk and cook until only 20% of the milk remains

5. Add cardamom powder and 1/2 cup jaggery

6. Cook until the mixture reaches a nice halwa consistency with no liquid on the sides

7. Add the fried cashews and mix well

8. Garnish with choice of dry fruits when serving

Tips

1. If desired, add khoya or mawa and reduce milk quantity by half

2. Heat the halwa before serving for better enjoyment