Khoya and Honey Gajar Halwa

Ingredients Carrots, peeled, coarsely grated: 250gms Butter: 1 tbsp Khoya, grated: ½ cup Honey: 2 tbsp Method Put the grated carrots and butter in a wok/kadai; cook on medium heat, tossing occasionally, until carrots are tender, and the water released by carrots begin to dry up. Add the khoya in a cut-and-fold method and blend gently, till it is completely incorporated into the halwa. Stir a little more till it leaves the sides of the vessel and then stir in the honey; cook for two minutes and remove from heat. Transfer to a serving dish; garnish with raisins, pistachio and almonds/ silver varkh; serve warm or cold. The Hindu April 14 2009