Gajar Ka Halwa — The Ultimate Winter Dessert

Steps

1. 1

   Heat 3 tablespoons of ghee in a heavy-bottomed pan or kadhai over medium heat. Add the grated carrots and sauté for 5–10 minutes, stirring continuously, until their raw smell disappears and they soften slightly.

2. 2

   Pour in the milk and bring to a boil. Reduce the heat to medium-low and let the carrots cook in the milk, stirring occasionally to prevent sticking. This takes 30–40 minutes, until the milk is almost completely absorbed.

3. 3

   Once the milk has evaporated, add the sugar and mix well. The sugar will melt, making the mixture liquidy again. Continue cooking on medium heat, stirring frequently, until all the moisture evaporates and the halwa thickens. (For a richer version, add crumbled khoya at this stage.)

4. 4

   Stir in 2 tablespoons of ghee, the cardamom powder, and the chopped nuts. Cook for another 3–5 minutes, stirring continuously, until the halwa is glossy and pulls away from the sides of the pan.

5. 5

   Serve warm, at room temperature, or chilled. The halwa keeps well in the fridge for up to 5 days.

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