Carrot halwa in dark jaggery. No milk.


750 gms grated red carrots

200 gms dark jaggery

2 spoonful ghee

Some raisins

1/2 tsp cardamom powder


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’ .