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Carrot Halawa (Indian)

1 1/2 lbs. carrots; grated
5 Tbsp. ghee
300 ml milk
90 ml evaporated milk
5 whole cardamoms; peeled and crushed
4-5 Tbsp. sugar




1. Heat the ghee in a pot.
2. Add the grated carrots to the ghee and stir-fry for 15-20 minutes or until the moisture from
the carrots has evaporated and the carrots have darkened in color.
3. Add the milk, evaporated milk, cardamoms and sugar to the carrot mixture; cook for 30
minutes.
4. Transfer to a serving dish.

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