Step-by-Step Instructions

1. 1.Prepare Carrots

   Peel and grate 1 kg of red carrots. Ensure to discard the white or yellow core from the center of the carrots, as it can be tough. Grate them coarsely for a better texture in the halwa.

2. 2.Sauté Carrots in Ghee

   Heat 3 tablespoons of ghee in a large pan or kadai. Once the ghee is slightly warm, add the grated carrots. Sauté the carrots in ghee for about 2 to 2.5 minutes on medium heat until they become slightly soft and fragrant.

3. 3.Cook Carrots in Milk

   Pour 1 liter of full-fat milk into the pan with the sautéed carrots. Add a few saffron strands (about 2 pinches) for color and aroma. Mix everything well. Cook on a low to medium flame, stirring occasionally, until the milk is almost completely absorbed and the carrots are tender. This process will take approximately 25 to 30 minutes.

4. 4.Add Milk Powder

   Once most of the milk has evaporated and the mixture is thick, add 1/2 cup of milk powder. Mix thoroughly, ensuring there are no lumps. If any lumps form, break them with your spatula.

5. 5.Add Sugar and Cardamom

   Add 1 cup of sugar and 1 teaspoon of cardamom powder to the halwa. Mix well. The sugar will release moisture, making the halwa watery again. Continue cooking on low to medium flame, stirring constantly, until the sugar melts and the released moisture evaporates completely and the halwa thickens.

6. 6.Incorporate Dry Fruits

   Add chopped almonds, cashews, and pistachios (approximately 1/4 cup of each) to the halwa. Mix them well into the halwa.

7. 7.Finish with Ghee

   Add an additional 1 tablespoon of ghee to the halwa. Mix it in thoroughly. Continue cooking for a few more minutes until the ghee is fully incorporated, and the halwa becomes dry and starts leaving the sides of the pan. (Optional: You can also add unsweetened khoya at this stage for extra richness).

8. 8.Serve Gajar Ka Halwa

   The Gajar Ka Halwa is now ready. Serve it warm, garnished with more chopped pistachios and almonds. It can also be enjoyed chilled.