Carrot Halva

Carrots (or) Beets (grated coarsely) 1 cup
Sugar 3/4 cup
Milk 2 1/2 cup
Cardamom seeds
Cashew nuts(halved)
Ghee 1/2 cup

Mix carrots (or) beets with sugar & milk and cook for 30 minutes over low heat, until it becomes thick. Add cardamoms, cashew nuts & ghee and stir constantly, until it becomes thick.

Spread the mixture in a greased tray & leave it to cool for 30 minutes. Then cut into squares.

Pumpkin Halva

White Pumpkin (coarsely grated) 1 cup
Milk 2 1/2 cup
Sugar 3/4 cup
Cardamom seeds
Cashew nuts
Ghee 1/2 cup
Rose water
Drain off the excess moisture by squeezing using a cloth. Add milk, sugar & rose water to the pumpkin and cook , until the mixture becomes thick(over low heat). Stir constantly. Then add the ghee and cook, until it seperates. Add the cardamoms & cashew nuts and stir.

Drain off any excess ghee from the mixture. Spread the mixture in a greased tray & leave it to cool for 30 minutes. Then cut into squares.

Carrot Halva

Ingredients
Carrots 2 kg
Milk 1 litre
Sugar 2 cups
Ghee 1 cup
Carnation milk powder 2 cups
Nuts To taste
Method

Grate carrots. Heat milk to boiling and add the carrots. Cook until liquid is almost dried, stirring to prevent sticking. Add ghee and cook more, stirring often to roast the carrots well (about ½ hour). Add powdered milk and sugar and cook until all the liquid is dried and the mass does not stick to the sides or on the pan. Add the nuts and raisins and turn off the heat. Serve hot with vanilla ice cream.

It could be kept in a refrigerator for up to one week