Preparation
1. Wash, peel and grate the carrot using the finer side of a box grater. This dish is best when the carrot is finely grated. Remove the hard shell from the cardamom and grind the small black seeds into a coarse powder in a mortar and pestle. Measure out the remaining ingredients – set aside.
2. In a skillet over medium-high heat, add ghee, carrot, sugar, coconut and salt.
3. Stir continuously for approximately 8 – 10 minutes until all the liquid from the carrots has evaporated.
4. Turn off the heat and set aside.
Voggarane
5. In a small pan over medium heat, pour in ghee, add cashew and almond pieces.
6. Fry, stirring constantly until golden-brown in colour – approximately 5 minutes.
7. Stir in the raisins, fry for 1 – 2 minutes or until they puff up and swell slightly.
8. Add the voggarane into the sweet carrot mixture and sprinkle in the ground cardamom.
9. Mix well, incorporating the nuts and raisins into the carrot mixture.
Serve
Twice weekly, as part of the main meal. Suitable morning or evening, in all seasons.
“Carrot Halva is very simple, very easily made and the best. It goes very well with idli, dosa, chapati, pongal, upma, it goes well with all items!”. ~Ganapati Ārya
