Gajrela (Carrot Halwa)

Step 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.

Step 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.

Step 3: Add Grated Carrots

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

Step 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.

Step 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.

Step 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.

Step 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.

Step 8: Combine Nuts and Raisins

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

Step 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.

• Use red carrots for the best flavor and color.

• Use full-fat milk for a rich, creamy texture and natural mawa formation.

• Use a thick-bottomed pan or kadhai to prevent milk from sticking and burning.

• Stir occasionally during the initial milk reduction, and continuously once it thickens, to prevent sticking.

• The halwa is ready when ghee starts to separate and it gets a shiny appearance.

• Serve hot with vanilla ice cream for a delightful contrast.

• Add mawa (khoya) for an even richer texture, reducing the milk reduction time.

• Increase the amount of ghee for a more traditional, richer halwa.

• Use different combinations of nuts and dried fruits as per preference.