Step-by-Step Instructions

1. 1.Fry Cardamom in Ghee

   Heat 4 tablespoons of desi ghee in a pan. Add 3-4 opened green cardamom pods and a few black peppercorns. Fry lightly until fragrant.

2. 2.Fry Grated Carrots

   Add 1 kg of grated carrots to the pan. Fry the carrots in ghee on medium-low flame for at least 2 minutes, stirring continuously, until their moisture evaporates and they shrink slightly, developing a bright color.

3. 3.Cook Carrots in Milk

   Pour 1 liter of full-fat milk over the fried carrots. Stir well to combine. Cover the pan with a lid and cook on medium-low heat for 4-5 minutes, ensuring it doesn't boil over. Remove the lid and continue cooking, stirring occasionally, until the milk is almost completely absorbed by the carrots (approximately 10-12 minutes).

4. 4.Add Sugar and Bhunai

   Add 1 cup of sugar to the carrot mixture. Increase the flame slightly and begin the 'bhunai' process (frying while stirring). Continue cooking and stirring until all the moisture from the sugar has evaporated and the halwa thickens, about 5-7 minutes.

5. 5.Incorporate Flavorings and Dry Fruits

   Add 0.5 teaspoon of cardamom powder, raisins, sliced coconut, chopped walnuts, pistachios, and almonds to the halwa. Stir well and continue frying for a few more minutes to toast the dry fruits and infuse their flavors.

6. 6.Add Khoya

   Reduce the flame to very low. Add 250 g of fresh khoya to the halwa. Gently mix the khoya into the halwa until it is well combined and melted, ensuring it doesn't burn.

7. 7.Serve and Garnish

   Transfer the hot Gajar Ka Halwa to a serving dish. Garnish generously with additional khoya, sliced almonds, pistachios, and raisins. Serve warm.