A dessert cooked with desi-ghee, gajar ka halwa

Carrot halwa is a popular sweet in North India, especially during the winter months. Only carrots, whole (full-fat) milk, ghee, and sugar are used in the classic gajar ka halwa recipe.

Ingredients

• 1 ltr Milk

• 1 kgGrated Carrots

• 25 gmsChopped Kaju (Cashew nuts)

• 25 gmsKishmish (Raisins)

• Ghee

• 1 tbsp Pista chopped

• 3/4th cup Sugar

• 1/2 tsp Cardamom powder

• 2 tbsp Desi Ghee

• 1 tbsp -Almonds chopped

How To Make Gajar Halwa

1. First rinse and peel 650 grams carrots (8 to 9 medium-sized tender, juicy carrots or 6 to 7 long carrots).

2. Using a box grater or a food processor, grate the carrots. Approximately 4 to 4.5 cups shredded carrots are required.

3. Add all of the grated carrots to a heavy kadai or wok.

4. In a large mixing bowl, combine 4 cups full-fat milk and 4 cups full fat milk. Turn on the burner.

5. Mix the grated carrots and milk

6. On a low-medium heat, cook this mixture. The milk will begin to froth after a few minutes and then start reducing.

7. Scrape the sides of the kadai to remove the evaporated milk solids while you stir this halwa mixture. Stir the milk solids into the cooking mixture.

8. Cook until the carrot and milk mixture has been reduced by 75%.

9. 4 tblsp ghee (clarified butter). When you add the ghee, keep in mind that some milk should remain.

10. Mix thoroughly.

11. Add 10 to 12 tablespoons sugar, or to taste.

12. add 5 to 6 green cardamom pods thoroughly powdered in a mortar-pestle, or 1/2 to 1 teaspoon pre-ground cardamom powder

13. Mix very well.

14. Continue to cook over a low heat, stirring frequently.

15. Cook till the gajar ka halwa mixture thickens and reduces more. Stir at regular intervals.

16. Add nuts and dry fruits of your choosing once the halwa has reduced to a pudding-like consistency. Add 12 cashews, 12 almonds, and 2 tablespoons golden raisins.

17. Mix again and continue to stir and simmer.

18. Cook until the halwa mixture is completely dry. The milk should entirely evaporate, leaving fine milk solids in the mixture. Some ghee will be released from the sides as well.

19. Serve gajar ka halwa by garnishing with some chopped dry fruits.