Step-by-Step Instructions

1. 1.Prepare the Carrots

   Peel the carrots and roughly chop them into small pieces. There's no need for precise cuts as they will be mashed later.

2. 2.Pressure Cook the Carrots

   Transfer the chopped carrots into a pressure cooker. Add 1 cup of water. Close the lid and place the weight. Cook on high flame until the first whistle, then reduce heat and cook for another 10 minutes.

3. 3.Mash the Carrots

   After 10 minutes, turn off the heat. Carefully release the pressure from the cooker. Once all pressure is released, open the lid. Use a potato masher to mash the soft carrots until they form a fine, pulpy texture.

4. 4.Prepare the Milk and Khoya Mixture

   Place a wok or karahi on high flame. Add 1 cup of full-fat milk. Once the milk is slightly warm, add 250 grams of khoya (mawa) and 1.5 cups of sugar. Stir continuously until the khoya and sugar completely melt and the milk comes to a boil.

5. 5.Combine and Cook the Halwa

   Add the mashed carrots to the boiling milk mixture. Mix everything thoroughly. Then, add 2 heaping tablespoons of desi ghee. Continue to cook the halwa, stirring occasionally at first. As the liquid starts to evaporate and the halwa thickens, stir continuously to prevent it from sticking to the bottom of the pan. Cook until all the water has evaporated and the halwa starts to leave the sides of the pan.

6. 6.Add Dry Fruits and Serve

   Once the halwa reaches the desired consistency, add sliced almonds (or your preferred dry fruits) and mix them in. Dish out the Gajar ka Halwa into a beautiful serving tray and garnish with more sliced almonds. Serve warm.