Carrots-2 Cups
sugar- 1 Cup
water-2 cup
ghee dalda or simple ghee-1 cup
Raisins, Cashew nuts, Elachi powder..acc. to your taste

1.WASH AND PEEL CARROTS. NOW GRATE THE PEELED CARROTS USING A 
GRATER.

2.TAKE A PRESSURE COOKER AND PLACE 2 CUPS OF GRATED CARROTS & 2 
CUPS OF WATER AND PRESSURE COOK FOR 3 WHISTLES.

3.NOW REMOVE THE BOILED CARROT FROM PRESSURE COOKER AND DRAIN 
THE EXCESS WATER.

4. SQUEEZE THE CARROT COMPLETLY WITH HAND OR USE A COTTON CLOTH 
FOR COMPLETE SQUEEZING OF BOILED CARROT.

5.NOW HEAT A PAN AND ADD 1 CUP OF GHEE TO IT.NOW  FRY ELACHI 
POWDER. NOW FRY CASHEWNUTS AND RAISINS.(TAKE OUT HALF OF THE 
CASHEWNUTS AND RAISINS INTO A SEPERATE PLATE SO THAT WE CAN 
DECORATE  FINALLY AFTER PLACING CARROT HALWA IN A SERVING BOWL.)

6.AFTER FRYING CASHEWNUTS AND RAISINS IN THE PAN,ADD SQUEEZED 
CARROT AND 1 CUP OF SUGAR AND KEEP FRYING TILL THE MIX BECOMES 
THICK.

7.FRY THIS MIX  UNTILL THE CARROT HALWA DOESN,T STICK TO THE PAN

8.TRANSFER THIS CARROT HALWA INTO A SERVING BOWL AND DECORATE 
IT WITH THE CASHEWNUTS AND RAISINS.
 9.SERVE HOT.