Few days back, i had called a few of my school friends home for dinner. One of my friends wanted me to make pineapple kesari. When i went out for shopping, I saw fresh, bright and beautiful red carrots. As i saw them, I automatically started visualising delicious carrot halwa. Immediately, I made up my mind to make carrot halwa for the dinner meet and bought some unsweetened khoa too.
When i told my daughter about this, she insisted that i make kesari only. But i wanted to make carrot halwa. As i was thinking, this idea of carrot khoa kesari came into my mind. Without any second thoughts, I decided to go on with my crazy idea and felt very excited to try as it had been really long since i tried any new recipe. 🙂
As always, the recipe and the measurement of ingredients fell into place as i started making the dish. My new recipe came out very well indeed. It had a melt-in-the-mouth texture, the mild red colour was visually very appealing and it tasted delicious. My friends and family like it very much and I hope you all like it too. 🙂
Semolina ( rava) – 1 & 1/2 cup
Grated red carrots – 2 cups
Grated unsweetened khoa- 1 cup
Sugar – 2 cups
Ghee – 8-9 tbsps
Almond- 1 tbsp
Cashew- nuts- 1 tbsp
Cardamom powder- 1 tsp
Heat a heavy bottom pan, add semolina and dry roast on a low flame till it turns golden red. Take it off the flame and transfer it to a bowl. In the same pan, add 3 cups of water and let it boil. When it starts boiling, reduce the flame and add the roasted semolina while continuously stirring in order to prevent lump formation. Close the pan with a lid and let it cook till its done. Take the pan off the flame.
Now, to the cooked semolina, add sugar and mix well. If any lumps are formed, break them and mix it till the mixture becomes smooth. Add 2 tbsps of ghee, mix well and cook on a slow flame. Keep stirring in between and also keep adding ghee in between.
Meanwhile, heat another heavy bottom pan. Add a tbsp of ghee and grated carrots. Saute for few mins, reduce the flame, close the pan with a lid and cook till the carrots turn soft. Add the grated khoa now, mix well and continue to cook for few more mins.
Add this carrot khoa mixture to the kesari, mix well and continue to cook till the ghee starts oozing out of the kesari. Add the cardamom powder, mix well and serve the delicious kesari warm or at room temperature. 🙂
This is a calorie dense recipe, rich in vitamin A and protein. Its a very ideal dish to give for children and adults who needs to gain weight.