This is a common dish done by North-Indians. But my mother do it in a different way which I loved to eat once back from school. Now I also follow the same procedure what she used to do and it comes out the same way....YUMMY, YUMMY ,YUMMY.
1. Carrot 2 cups
2. Milk 1 1/2 cup
3. Ghee 3 tbsp
4. Nuts, any of your choice to garnish
5. Cornflour 1 tbp
6. Sugar 1 1/2 cup
7. Cardamom Powder 1/2 tsp
1. Cook the diced carrot till soft. (In cooker, just 2 whistles).
2. Drain and keep aside till it cools down.
3. In a blender,grind the carrot with one cup of the milk into a thick paste.
4. Heat a heavy bottom pan and pour 2 tbsps of ghee.
5. Pour the blend mixture into the pan, pour the rest of the milk except 2 tbsp and keep stirring.
6. Stir continuously since there are chances of sticking to the bottom.
7. When the raw taste goes or when it reaches a medium consistency and when it starts coming easily from the pan, add sugar.
8. Pour 2 tbsp milk mixed with the cornflour into this.It will start becoming thick, Keep on stirring without taking your hands, while it becomes a halwa consistency(shown in the picture below), switch off the flame and pour the rest of the ghee on the top and the cardamom powder before the final stir.
9. Grease a plate with some ghee and pour this mixture (when its still hot) into it and flatten it well into it. Garnish the top with some nuts, cashews or badams. Keep in room temperature and let it cool down.
10.When cooled cut into equal square pieces and can be enjoyed with vanilla ice-cream or just the halwa. Its very very delicious.
More the milk you add, more the cooking time will be. So keep in mind that, milk is enough only to grind the carrot and a little to pour into the pan with the mixture.