Carrot halwa in dark jaggery. No milk.
Ingredients:
750 gms grated red carrots
200 gms dark jaggery
2 spoonful ghee
Some raisins
1/2 tsp cardamom powder
Method:
Step 1:
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. 
Step 2:
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.
Step 3:
Keep cooking the dark coloured mix till the content is almost without any liquid. Add the crushed cardamom crushed seeds and mix well. 
Step 4:
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’ .
