Step-by-Step Instructions

1. 1.Prepare the Carrots

   Take 1 kg of fresh red carrots. Peel the outer skin of the carrots using a peeler. Cut off the ends. Grate all the carrots using the coarse side of a grater. The video shows grating both the red and yellow parts of the carrot.

2. 2.Fry Dry Fruits

   Heat a large kadai (wok) on medium flame. Add 2 tablespoons of desi ghee. Once the ghee is hot, add chopped almonds and halved cashews. Fry them lightly for about 30-40 seconds until they start to turn golden. Then, add raisins and fry for another 10-15 seconds until they puff up. Immediately remove all the fried dry fruits from the kadai and set aside, reserving some for garnish.

3. 3.Sauté Carrots

   In the same ghee remaining in the kadai, add the grated carrots. Sauté the carrots on medium-high flame for 1-2 minutes until their color slightly changes and they start to dry out.

4. 4.Cook Carrots in Milk

   Pour 0.5 liters (500 ml) of pre-boiled milk into the sautéed carrots. Mix well, ensuring the carrots are evenly distributed in the milk. Cover the kadai and cook on medium flame for 1 to 1.5 minutes until most of the milk is absorbed and the carrots soften.

5. 5.Add Sugar and Cook

   Uncover the kadai and add 1 cup of sugar to the carrots. Mix thoroughly. As the sugar melts, it will release water. Cover again and cook on high flame for 30-40 seconds until the sugar water starts to evaporate and the halwa thickens.

6. 6.Add Flavorings and Mawa

   Once the sugar water has mostly evaporated and the halwa is thick, add 1 teaspoon of fresh cardamom powder and the fried dry fruits (reserving some for garnish). Mix well. Reduce the flame to low. Crumble and sprinkle mawa (khoya) over the halwa (optional). Cover the kadai and let it cook on low flame for 30 seconds to allow the mawa to melt and blend in.

7. 7.Final Mix and Serve

   After 30 seconds, uncover and mix the mawa into the halwa. The halwa should be well-cooked, with ghee separating from the sides. Turn off the gas. Serve the hot Gajar Ka Halwa in a plate, garnishing with the remaining mawa and dry fruits.