Carrot - 1/2kg
Sugar - 1 1/2 cups
Ghee - 5 tbsps
Cashew - for garnishing
Milk - 1 cup
Peel off the skin of the carrot and using a scrapper, scrap it.
In a kadai, add 1 tbsp of ghee and add the scrapped carrot. Saute well till the raw smell goes off.
Then add the milk and close the kadai. Allow the carrot to cook.
Once the carrot is cooked well, add the sugar and mix well.
Once the sugar is completely melted down, add the remaining ghee in regular intervals. Keep stirring often.
At certain stage the halwa will start leaving out the ghee. This is the perfect stage to switch off the stove.
Garnish with roasted Cashew.