Carrot halwa in dark jaggery. No milk.
750 gms grated red carrots
200 gms dark jaggery
2 spoonful ghee
1/2 tsp cardamom powder
In a hot Kadhai add the ghee ( one can add more as per taste).
Add the grated carrots. Mix well and cook on medium flame. Use a lid. Keep stirring after short gaps. The carrot will release water and become soft. Cook till water dries up.
The jaggery needs to be melted. One can put a few spoons of water to the jaggery and microwave it OR leave the crushed/ powdered jaggery to melt in a little water.
Once the carrot is soft then pour the jaggery liquid with a strainer into the carrot mix.
Mix well and let the content simmer. Do not put any lid now. Add the raisins to this.
Keep cooking the dark coloured mix till the content is almost without any liquid. Add the crushed cardamom crushed seeds and mix well.
When the ghee separates from the mix and is visible on the sides of the Kadhai- it means the halwa is ready.
Serve hot or cold.
It lasts in the fridge for a few days.
The taste is what we call ‘sonha’ .