Gajar ka Halwa

Instructions

1. 1

   Cook Carrots and Milk

   • Place a large, heavy-bottomed pan or kadai on the stove. Add the grated carrots and pour in the full-fat milk.
   • Bring the mixture to a boil over medium-high heat.
   • Once boiling, reduce the heat to medium-low and let it simmer. Cook for 40-50 minutes, stirring every 5-7 minutes to prevent sticking.
   • Continue cooking until all the milk has evaporated and the carrots have absorbed the liquid, appearing dry.
2. 2

   Add Sugar

   • Add the sugar to the carrot mixture. Stir continuously.
   • The sugar will melt, releasing moisture and making the mixture liquidy again.
   • Continue to cook on medium heat, stirring frequently, for about 10-15 minutes until the moisture evaporates and the mixture thickens.
3. 3

   Roast with Ghee

   • Pour the ghee into the pan. Mix well and continue to cook for another 10-12 minutes, stirring constantly.
   • This step is crucial for the authentic flavor and aroma. The halwa will start to pull away from the sides of the pan and develop a glossy sheen.
4. 4

   Incorporate Khoya and Nuts

   • Add the crumbled khoya, chopped cashews, and slivered almonds to the pan. Reserve some nuts for garnish.
   • Stir and cook for another 5 minutes, breaking down any lumps of khoya until it is fully integrated into the halwa.
   • Turn off the heat and stir in the green cardamom powder.
5. 5

   Garnish and Serve

   • Transfer the hot Gajar ka Halwa to a serving dish.
   • Garnish with the reserved chopped pistachios and almonds.
   • Serve warm, as is, or with a scoop of vanilla ice cream or a dollop of rabri.