Step-by-Step Instructions

1. 1.Prepare Carrots

   Wash, peel, and trim 1 kg of red carrots. Grate them using the coarser side of a grater.

2. 2.Sauté Carrots

   Grease a heavy-bottomed steel kadhai with a small amount of ghee. Add the grated carrots and stir on medium flame for 3-4 minutes until their volume reduces slightly.

3. 3.Cook Carrots with Sugar

   Cover the kadhai and cook the carrots on low flame, stirring occasionally, until they soften. Then, add 1/2 cup of sugar to the softened carrots. Stir well and cover again. Cook on low flame for 12-15 minutes until the carrots are fully cooked and the sugar syrup has reduced.

4. 4.Roast Carrots with Ghee

   Add 1.5 tablespoons of ghee to the cooked carrots. Roast on medium-low flame for 3-4 minutes until the carrots become glossy and the ghee separates. Add half of the cardamom powder (approx. 1/4 tsp) and mix well. Set aside.

5. 5.Prepare Granular Mawa

   Pour 1.5 liters of full cream milk into another heavy-bottomed kadhai. Place on high flame and stir continuously until the milk comes to a boil. Once the milk boils and reduces slightly, add a tiny pinch of citric acid (dry lemon juice powder) dissolved in a little water. Continue stirring on high flame, scraping down the sides, until it thickens and becomes granular, reaching a flowy mawa consistency. Reduce heat to low when it starts to thicken significantly. Reserve about 4 tablespoons of the prepared granular mawa for topping.

6. 6.Combine Halwa Ingredients

   Return the roasted carrots to low heat. Add the remaining granular mawa (except the reserved portion) to the carrots and mix thoroughly. Add chopped almonds, cashews, and pistachios to the halwa and mix. Add the remaining cardamom powder and the saffron-infused milk to the halwa. Mix until well combined. Do not over-dry the halwa.

7. 7.Prepare Smooth Rabri Topping

   Take about 100g of grated smooth mawa in a pan. Add 1/4 cup milk and 1-2 teaspoons of sugar. Cook on low flame, stirring constantly, until it forms a thin, smooth rabri consistency.

8. 8.Assemble and Garnish

   Transfer the prepared Gajar Ka Halwa into a serving dish. Spread the smooth rabri topping evenly over the halwa. Garnish with chopped pistachios, almonds, and silver leaf (chandi vark). Serve warm.