Food Comic... the making of gajjar ka halwa

This a repeat recipe but when I cooked it again the color came out so well, I had to blog it again..

Frying the grated carrots in Ghee, and just having added cashewnuts. The bayleaf was the first to go into the ghee.

Milk is poured after the grated gajjar have been fried for about 5 minutes in low heat.

When the milk dries, the halwa is ready. The raisins were tasty. I added them at the end.

Complete recipe is here. I cooked it exactly the same way I did this beet ka halwa. It was also lovely. Taste as good as any gajjar ka halwa if not better.