Step-by-Step Instructions

1. 1.Sauté Carrots in Ghee

   In a large pot, heat 0.5 kg of ghee. Add 2-3 green cardamom pods and let them infuse the ghee. Then, add 2.5 kg of grated carrots to the pot and mix well. Sauté the carrots in the ghee until they soften slightly, about 5-7 minutes.

2. 2.Cook Carrots in Milk

   Pour 1.5 kg of milk over the sautéed carrots. Mix everything thoroughly, then cover the pot and let it cook on medium heat for approximately 1 hour, or until the carrots are tender and the milk has mostly evaporated. Stir occasionally to prevent sticking.

3. 3.Add Sweeteners and Cardamom

   Once the carrots are cooked and most of the milk has reduced, add 200g of sugar and 1 tsp of cardamom powder. Mix well to combine. Then, add 1 can of condensed milk (Komail) to the halwa.

4. 4.Final Frying and Reduction

   Continue cooking the halwa on medium-high heat, stirring frequently, until all the liquid evaporates and the ghee starts to separate from the halwa. This process, known as 'bhunai', is crucial for the halwa's texture and flavor. The halwa should appear rich and slightly caramelized.

5. 5.Garnish and Serve

   Once the halwa is fully cooked and has a rich, glossy appearance, transfer it to serving dishes. Garnish generously with crumbled khoya, chopped mixed nuts (almonds and pistachios), and optional silver leaf. Serve warm.