Step-by-Step Instructions

1. 1.Prepare Carrots

   Wash 1 kg of carrots thoroughly. Peel the carrots to remove any fibrous parts. Cut off both ends of the peeled carrots. Chop the carrots into small, uniform cubes.

2. 2.Sauté and Pressure Cook Carrots

   Place a pressure cooker on medium flame. Add 2-3 tablespoons of ghee and let it melt. Add the chopped carrots to the melted ghee and sauté for 2-4 minutes until slightly softened. Add 1 cup of hot milk to the sautéed carrots. Mix well. Close the pressure cooker lid and cook on medium flame until 5 whistles.

3. 3.Prepare Dry Fruits and Mawa

   While carrots are cooking, peel and chop pistachios, almonds, and cashews. Keep raisins ready. Mash 100g of mawa. (Note: The mawa was kept in the fridge and was hard, so it needed mashing.)

4. 4.Mash Carrots and Add Saffron

   Once 5 whistles are done, turn off the gas and let the pressure release naturally. Open the cooker. Using a potato masher or a wooden spoon, mash the cooked carrots until smooth. Turn on the gas again to medium flame. Add a pinch of saffron strands to the mashed carrots.

5. 5.Final Sauté and Mixing

   Add 1 tablespoon of ghee to the mashed carrots. Add the crushed cardamom powder and all the chopped dry fruits (pistachios, almonds, cashews, raisins). Mix everything thoroughly. Sauté for another 2-3 minutes until all the moisture evaporates and the halwa thickens. Add the mashed mawa and mix well.

6. 6.Serve Gajar ka Halwa

   The Gajar ka Halwa is now ready to be served hot. Enjoy!