Gajar ka Halwa

Ingredients

• Carrots (about 8-9 medium), tender and juicy: 650g
• Whole milk (essential for creaminess): 1 litre (4 cups)
• Ghee (clarified butter): 4 tablespoons
• Sugar (adjust to taste): 10 to 12 tablespoons
• Ground green cardamom: 1/2 to 1 teaspoon
• 10-12 cashews, 10-12 almonds (slivered or chopped) and 2 tablespoons of raisins: Garnish
• A few saffron strands: Optional

Steps

1. Wash and peel the carrots, then grate them finely to get about 4 cups. A food processor makes the grating much easier.
2. Put the saffron strands and a little warm milk in a small bowl and leave them to infuse for 15 to 30 minutes.
3. Combine the grated carrots and milk in a heavy-bottomed pan or kadai and bring to a boil over medium heat.
4. Leave the mixture to simmer. As the milk foams and gradually reduces, stir regularly and scrape the sides of the pan to mix in the milk solids (malai).
5. Keep cooking until the milk is reduced by about 75%.
6. Mix in the ghee, sugar and cardamom well. As the sugar melts, the mixture will loosen slightly.
7. Continue to simmer over low heat, stirring frequently. The mixture will thicken and become a deep, glossy orange.
8. When the mixture is as thick as pudding, add the chopped nuts, raisins and infused saffron milk.
9. Continue cooking until all the liquid has evaporated. A little ghee should release around the edges.
10. Serve the Gajar Halwa warm or hot. It keeps in the refrigerator for about 10 days.