Step-by-Step Instructions

1. 1.Prepare the Carrots

   Heat a thick-bottomed pan on medium-low heat. Add 1 to 1.5 tablespoons of grass-fed ghee. Once the ghee is melted, add 4 cups of grated organic carrots to the pan.

2. 2.Sauté Carrots

   Sauté the grated carrots in ghee for 3 to 4 minutes, stirring continuously.

3. 3.Cook Carrots in Milk

   Pour 1.5 cups of organic milk into the pan with the carrots. Mix well, cover the pan with a lid, and cook. During this stage, keep mixing the carrot every other minute to avoid sticking to the bottom and to prevent the milk from overflowing.

4. 4.Evaporate Moisture

   Once the carrot is approximately 80% cooked, remove the lid and continue to cook uncovered. Allow most of the moisture from the milk to evaporate, stirring occasionally.

5. 5.Add Milk Powder and Sugar

   Add 1/2 cup of whole milk powder to the halwa and mix well. Cook for 2 minutes, ensuring to keep mixing in between. Then, add 1/2 cup plus 1 tablespoon of organic sugar (adjust to taste) and mix thoroughly.

6. 6.Add Flavorings and Nuts

   Add a little less than 1/2 teaspoon of cardamom powder and 1 tablespoon of chopped/slivered almonds to the halwa. Mix well to combine all ingredients.

7. 7.Thicken the Halwa

   Continue to cook the halwa uncovered, mixing regularly, until most of the remaining water evaporates and the halwa thickens. Ensure to scrape the sides of the pan regularly. Do not make it too thick, as it will set further as it cools.

8. 8.Serve

   Garnish the warm carrot halwa with additional chopped almonds and pistachios before serving.