Carrot Halwa, also known as “Gajar Ka Halwa,” is a popular Indian dessert made from grated carrots, milk, sugar, ghee, and sometimes nuts. It’s a rich and delicious sweet dish that’s often prepared during festivals and special occasions. Here’s a basic recipe for making Carrot Halwa:

Ingredients:

1.> 2 cups grated carrots
2.> 2 cups whole milk
3.> 1/2 cup sugar (adjust to taste)
4.> 4-5 tablespoons ghee (clarified butter)
5.> 1/4 teaspoon cardamom powder
6.> Chopped nuts (almonds, cashews, pistachios) for garnishing
7.> A pinch of saffron strands (optional, for flavor and color)

Instructions:

1. Prepare the Carrots:

> Wash, peel, and grate the carrots. You can use a hand grater or a food processor for this.

> Squeeze out any excess moisture from the grated carrots using a clean kitchen towel.

2. Boil the Milk:

> In a heavy-bottomed pan, bring the milk to a boil.

> Once it starts boiling, reduce the heat to low and let the milk simmer while stirring occasionally. This will help reduce the milk and thicken it. It might take around 20-25 minutes.

3. Cook the Carrots:

> In another large pan or kadai, heat 2-3 tablespoons of ghee.

> Add the grated carrots and sauté them in the ghee over medium heat for about 5-7 minutes until they become soft and start to change color.

4. Combine Carrots and Milk:

> Once the milk has reduced and thickened, add the sautéed carrots to the milk.

> Cook the mixture on medium-low heat, stirring frequently to prevent sticking, until most of the milk is absorbed by the carrots. This might take around 15-20 minutes.

5. Add Sugar and Flavorings:

> Add sugar to the carrot-milk mixture and mix well. The sugar will release moisture, so continue cooking until the mixture thickens again.

6. Add Cardamom and Nuts:

> Add cardamom powder and a pinch of saffron strands (if using) for flavor.

> In a separate small pan, heat the remaining ghee and lightly roast the chopped nuts until they are golden. Add the roasted nuts to the carrot mixture and stir well.

7. Cook Until Halwa Thickens:

> Continue to cook the mixture, stirring frequently, until the halwa thickens and starts to leave the sides of the pan. The halwa should have a glossy appearance.

8. Serve:

> Once the halwa reaches the desired consistency, turn off the heat.

> Garnish with more chopped nuts on top.

> Carrot Halwa can be served warm or cold. It’s often enjoyed on its own or with a scoop of vanilla ice cream.

Remember that making Carrot Halwa requires some patience, especially during the milk-reduction process. The end result is a delightful, indulgent dessert that’s sure to be a hit with your family and friends.