Step-by-Step Instructions

1. 1.Prepare the Carrots

   Peel and chop 1/2 kg of carrots, then blend them into a coarse mixture using a mixer grinder.

2. 2.Fry Cashews

   Heat 2 tablespoons of ghee in a pan. Add chopped cashews and fry until they turn light golden brown. Remove the cashews and set aside.

3. 3.Sauté Carrots

   Add the blended carrots to the same pan with the remaining ghee. Cook and stir continuously until the raw smell of the carrots goes away, which takes about 5-7 minutes.

4. 4.Add Milk and Cook

   Pour 1/2 litre of milk into the pan with the sautéed carrots. Mix well. Cover the pan with a lid and keep the stove on a low flame, allowing the carrots to cook and absorb the milk.

5. 5.Incorporate Milk Powder/Kova

   Once the milk has reduced and the carrots are tender, add 3 tablespoons of milk powder or kova. Mix thoroughly until well combined and the mixture starts to thicken.

6. 6.Add Sugar and Finish Cooking

   Add 200g of sugar to the halwa. Mix well. The sugar will melt and make the mixture liquid again. Continue cooking and stirring on a low flame until the halwa thickens, dries up, and starts leaving the sides of the pan, which takes about 10-15 minutes.

7. 7.Garnish and Serve

   Add the fried cashews back into the halwa and give it a final mix. Serve the warm Gajar Halwa, optionally garnished with more grated coconut or chopped nuts.