- To a thick bottom pan, add some ghee heat it up mildly add semiya and roast it untilild brown and crispy. Add condensed milk give a good mix and cook on low flame until the ingredients blend well.
- Cool slightly for 5 mins. With greased hands form cups of desired size and allow it to cool completely.
- To a thick bottomed pan, add 3 tbsp of ghee and saute for 3 minutes. this helps carrots to cook fast and also retain their shape even after cooking.
- also add half cup of milk and mix well. note, we are adding milk just to cook carrots.
- get to boil and keep stirring occasionally. making sure carrots are uniformly cooked and doesn't get burnt from the bottom. simmer for 5 minutes or till the milk is evaporated completely.
- once the milk evaporates, the carrots will be almost cooked. furthermore, add condensed milk / milkmaid and mix well.
- also add cardamom powder and cashews. give a good mix. Now for serving place some carrot halwa on semiya tart cups and dress with some chopped pistachios. Drizzle some Powdered sugar to achieve the look shown in pic. š
