Ingredients for Carrot halwa

Two cups of finely grated carrots

Six tablespoon of ghee

One cup of milk

One tablespoon of water

A pinch of saffron

One-third cup of sugar

Half teaspoon of grounded cardamom

One tablespoon of sliced almonds

Methods of preparing Carrot halwa
Soak the saffron in one tablespoon of water for at least ten minutes. Melt the ghee in a heavy pot over low heat and add the carrots. Cook and stir for five minutes until it turns slightly brown. Add the milk and stir it constantly and the soaked saffron along with the other ingredients. Cook over low flame without covering the pot until all the liquid is covered. It may take about fifteen minutes. Stir from time to time to prevent burning and also so that it does not sticks to the pan. Serve about one fourth cup per person.