In this variation I decided to replace sugar with jaggery and added rose water to make the dish more nutritive and fragrant. Jaggery gives this variation a more Reddish color which is very appetizing.
Dates: 4-5 (optional)
Desi ghee: 5 tsp
Full cream milk : 3 cups
Jaggery powder : 3/4 cup or to taste
Khoa : 1cup
Rose Water: few drops
Saffron strands : few
Cardamom powder: 1/2 tsp
Mixed Nuts: 1/2 cup
Wash, peel and grate the carrots by using food processor or electric vegetable chopper.
Heat desi ghee in a thick bottomed skillet and saute the grated carrots for 5 minutes.
Now add full cream milk, sliced dates and cardamom powder into the carrots and let it cook on low heat for 15-20 minutes, till the milk is absorbed and carrots are cooked.
At this stage to the mix, add saffron strands dissolved in milk.
Now add jaggery powder (or brown sugar) and khoa to the carrots and mix gently.
Let it cool down for 5 minutes, then add few drops of rose water/rose essence for fragrance in the halwa.
Garnish with mixed sliced almonds, cashews, raisins and shredded khoa.
Lets us start the new year with this sweet preparation, first offer it to the Gods and then share with family and friends......!!!!!!!