Carrot Halwa

Add 3 tbsp ghee in a pressure cooker. When it is hot, add the shredded carrots & sauté for about 4 minutes.

Add milk to the carrots & pressure cook for around 6 whistles. Wait for the pressure to release. Now open the cooker & you should see the carrots softened.

Using your ladle, mash the carrots a little. If there's any liquid in the pressure cooker, then cook the carrots on a medium flame till all the water evaporates.

Now add the mawa milk powder or khoya & mix it well with the carrots & bind them together & cook for a minute. Now you will see the carrots beginning to stick to the bottom of the pressure cooker.

At this point, add the sugar & mix well. When you add the sugar, you will see the carrots attain a nice bright red color.

The halwa will once again become liquidy once you add the sugar. On a medium flame, cook till all the water evaporates & the halwa thickens.

If you want, after adding sugar you can pressure cook for two whistles & then turn off the gas. When you open the pressure cooker, you will see a very beautiful color & texture. Sprinkle cardamom powder & give it a stir.

In a pan, add ghee. When the ghee gets hot, add cashews & fry till they become golden brown. Remove from the ghee & add it to the halwa. Now add the raisins, when they puff up in the ghee, add them to the halwa along with the ghee.