Carrot Halwa

This is one dessert that i prepare often.The reason I like it so much is that I can cheat myself when preparing this.I safely ignore the sugar,ghee and cream and keep telling myself that a major part of this dessert is carrot and it's extremely healthy:).It's good for the eyes & skin,full of vitamin A, this and that :) All that apart,this is really a delectable dessert.The only hard work involved is grating the carrot. I've adapted this recipe from vahchef with some changes.I like the way he adds chenna at the end,it really makes it even tastier.I usually replace the chenna with riccotta or cottage cheese,guess you can also use pureed paneer instead of chenna.

Ingredients:
Grated carrot - 4 cups
Cream - 1 cup & Boiled skimmed Milk - 2 cups
or
Boiled Whole Milk - 3 cups
Raisins - 3 tbsp
Cashew nuts - 1 tbsp
Almond slivered - 2 tbsp
Chenna/Paneer/ricotta - 1 cup
Ghee - 4-5 tbsp
Granulated Sugar - 1 cup
Cardamom powder - 1/4 tsp

 Method:
-In a a wide mouthed non-stick or thick bottomed pan add the ghee,when it heats up add the raisins, cashew nuts and Almonds.Saute until the nuts are slightly browned and the raisins puff up.
-Add the grated carrot and saute for 3 - 4 minutes until it's all coated with ghee.
-Add the cream & milk mixture and mix well.Reduce the flame to medium and let it cook until all the milk evaporates.Keep stirring in between else it tends to stick to the bottom of the vessel.
-Now add the sugar & mix it well.Let it cook until the mixture gets dry.Keep stirring it often.
-Once the mixture appears dry keep stirring it until it turns a bright shiny reddish color  This can take around 10 -12 minutes.The mixture will start leaving the sides of the vessel and will clump into a ball.

-Now add the Chenna/Paneer/ricotta and sprinkle the cardamom powder.Stir until the Paneer is well mixed around 5 minutes.Done !

Note:
To make chenna, boil 4 cups of milk .When it boils take it off the stove and add  about 1/4 cup of lemon juice to it slowly ,stirring all the time.You'll be able to see the milk solids(curd) separating from a slightly pale greenish liquid (whey).Suspend a muslin cloth over a colander and pour the contents into it.Now take the muslin cloth along with the curd and squeeze it well to remove all the water in it(After squeezing it ,you can also suspend the muslin cloth (along with the curd)somewhere for an hour so that any left over water will also drain)When you feel it's dry knead it into a nice dough.

Sending this to MJDelights & Walk through Memory lane and Gayathri's page