Robson All India Bar And Restaurant dedicates the 'Recipe of sweet carrot halwa' on behalf of CANUCKS victory

1 kg carrot ( gajar)
1 litre milk
150 gm ghee
50 gm khoya
150 gm sugar
a drop of keora essence
10 choti elaichis
25 gm khishmish
15 gm badam
1 silver leaf

Wash and finely grate the carrot.  Put in the grated carrot and milk in a karhai, add a cup of water and boil till the gajar becomes soft. Allow the water to evapourate so that the carrot is dry, but take care that it does not burn at the bottom.
   
                        In another vessel , heat the ghee and when hot , add gajar and khoya and fry till the moisture evapourates. Add sugar, a drop of keora essence, and keep stirring till ghee appears on the surface. Put in the elaichi, khishmish and half the shredded badam or kaju. Spread the halwa on a plate, apply silver leaf and decorate with the remaining badam or kaju. Serve hot.