Step-by-Step Instructions

1. 1.Prepare Carrots

   Wash, cut the top and bottom, and peel 1/2 kg red carrots. Grate them using the coarse side of a grater.

2. 2.Boil Milk

   In a large, thick-bottomed kadhai (wok), pour 1.5 litres of full-fat milk. Bring the milk to a boil over medium-high heat, stirring occasionally to prevent it from sticking to the bottom.

3. 3.Add Grated Carrots

   Once the milk comes to a rolling boil, add the grated carrots to the kadhai. Stir well to combine.

4. 4.Reduce Milk

   Cook the carrots in the milk, stirring occasionally at first, then more frequently as the milk starts to thicken. Continue cooking until most of the milk has reduced and the mixture becomes thick, which will take approximately 45 minutes.

5. 5.Add Sugar and Cardamom

   Once the milk has significantly reduced and the halwa is thick, add 150 grams of sugar and 1/4 teaspoon of green cardamom powder. Stir well.

6. 6.Cook until Ghee Separates

   Continue cooking and stirring constantly for another 15-20 minutes until the sugar dissolves, the halwa thickens further, and ghee starts to separate from the sides, giving the halwa a shiny appearance. Turn off the gas.

7. 7.Toast Nuts (Optional)

   In a separate small pan, heat 1 tablespoon of ghee. Add 2 tablespoons of slivered almonds and 2 tablespoons of chopped cashews. Roast them on low heat until they turn slightly golden brown.

8. 8.Combine Nuts and Raisins

   Add the toasted nuts along with 1 tablespoon of raisins to the prepared gajrela. Mix everything thoroughly.

9. 9.Serve

   Transfer the hot gajrela to a serving bowl. Garnish with slivered pistachios and serve warm, optionally with a scoop of vanilla ice cream.