Gajar Ka Halwa

Ingredients
Carrots – 1 kg (preferably red, juicy carrots)
Full-fat milk – 1 liter
Sugar – 200-250 g (adjust to taste)
Ghee (clarified butter) – 4-5 tbsp
Cardamom powder – 1 tsp
Nuts & dry fruits – 2-3 tbsp chopped almonds, cashews, pistachios, raisins
Optional – saffron strands for aroma and richness
Prepare the Carrots
– Wash and peel the carrots thoroughly. Grate them finely using a box grater or food processor. The finer the grate, the softer and creamier the halwa.
Cook the Carrots
– In a heavy-bottomed pan or kadhai, pour full-fat milk and bring it to a boil.
– Add the grated carrots and reduce the flame to medium. Let the mixture simmer, stirring occasionally to prevent sticking.
– Cook until the milk reduces significantly, almost evaporating. This usually takes 30-40 minutes.
Add Ghee and Sugar
– Once the milk is almost absorbed, add ghee and mix well. Add sugar gradually. The mixture will release some water again as sugar melts. Continue cooking on low flame. Keep stirring frequently to prevent the halwa from sticking to the pan or burning.
Add Flavorings
– Sprinkle cardamom powder over the mixture for aroma. Optionally, soak a few saffron strands in a tablespoon of warm milk and add for a rich color and flavor.