Saute grated carrots in ghee until soft, add skimmed milk and cook on low heat.
Add sugar substitute, roasted nuts and keep stirring until it attains halwa consistency.
Soak moong dal and grind it into a coarse paste without adding water.
Add moong dal paste in ghee and continue stirring until golden brown.
Add sugar substitute, cardamom powder and saffron strands for flavour.
Pressure-cook sweet potatoes, peel and mash them well, and set aside.
Heat ghee in a pan, add mashed potatoes with saffron and cardamom.
Add grated jaggery and roasted nuts, and serve it fresh!
Cook grated pumpkin with little water until soft, then add grated jaggery.
Mix in roasted semolina, low-fat milk and add nutmeg powder for flavour.
Peel and grate beetroots, heat ghee and start cooking them until soft.
Add jaggery, milk and keep stirring till the mixture reaches desired consistency.