During winter time in the North of India, there will be red carrots available in the vegetable market, and in all sweet shops, one will see warm carrot halwa in big flat vessels. We used to enjoy the sweet in Lucknow. The red carrots are available in Belgaum during December/January. They are awesome for making halwa, though it can be prepared with orange colour carrots too. I always follow the typical north Indian recipe, which I learned from my husband’s mamiji three decades back.  Yesterday my husband spotted the red carrots; he promptly brought them home along with mawa (khoya or khawa). And I prepared his favourite dish, which took 50 minutes.

Ingredients:

700gms grated carrot

500 ml milk

250 gms sugar

250 gms grated  mawa

3 tbsps kismis

1 tsp cardamom powder

3 tbsps broken cashews fried in ghee

Method:

• Put the milk and grated carrot in a thick bottomed pan and keep on medium fire. Keep stirring in between

• When the milk is almost dried up, add the sugar and kismis. It becomes watery now. Keep stirring till it dries up again.

• Now add mawa and reduce the flame to low and stir till it is halwa consistency. Add the cardamom powder and mix well. Remove from fire.

• Add the cashews fried in ghee.
• Serve hot, and enjoy the delicacy!