Step-by-Step Instructions

1. 1.Pressure Cook Carrots with Milk

   Take 1.5 kg of grated carrots and transfer them into a pressure cooker. Add 1 glass of milk to the carrots. Place the pressure cooker on the stove over medium-high heat and close the lid. Cook for 2 whistles, then turn off the heat and let the steam release naturally.

2. 2.Reduce Milk in Kadai

   Once the pressure is released, open the cooker. Transfer the cooked carrots and milk into a wide kadai (wok). Place the kadai on high heat and continuously stir to reduce the milk until most of the liquid has evaporated.

3. 3.Add Sugar and Cook

   When the milk has mostly reduced and some moisture is still present, add 0.5 bowl of sugar to the halwa. Mix well and continue cooking on high heat, stirring constantly, for about 5 minutes until the sugar melts and blends in, and the mixture thickens.

4. 4.Incorporate Khoya

   Add 200g of khoya (mawa) to the halwa. Mix it thoroughly with the carrots and cook for another 5 minutes on medium heat, ensuring the khoya is well combined and heated through.

5. 5.Add Flavorings and Dry Fruits

   Add 3-4 crushed cardamom pods and some sliced almonds to the halwa. Mix everything well.

6. 6.Finish with Ghee

   Add 1 tablespoon of ghee to the halwa. Stir well for a minute until the ghee is fully incorporated, giving the halwa a rich aroma and shine. Your Gajar ka Halwa is now ready.

7. 7.Serve and Garnish

   Transfer the Gajar ka Halwa into a serving bowl. Garnish with additional sliced almonds before serving hot.