Step-by-Step Instructions

1. 1.Pressure Cook Carrots with Milk and Ghee

   Place a pressure cooker on the stove and light the flame. Add 1 kg of grated black carrots to the cooker. Pour in 0.5 liter of milk and add 1 tablespoon of desi ghee. Close the pressure cooker and cook for 2-3 whistles to soften the carrots. (Approx. 5 minutes active cooking, plus pressure release time).

2. 2.Fry Dry Fruits

   While the carrots are cooking, heat 1 tablespoon of desi ghee in a separate pan. Add 10-12 almonds and fry until they start to crackle and their skin peels off slightly. Remove and set aside. In the same pan, add 10-12 cashew nuts and fry until they turn light golden. Remove and set aside. (Approx. 5 minutes total for frying nuts).

3. 3.Sauté Carrots and Reduce Moisture

   Once the pressure is released from the cooker, open it. The carrots will have turned a purplish color. Add another 1 tablespoon of desi ghee to the pan (where nuts were fried). Transfer the pressure-cooked black carrots into this pan. Cook the carrots on medium flame, continuously stirring, until all the milk and water have evaporated and the ghee starts to separate (approx. 10-15 minutes). The color will deepen to a dark black.

4. 4.Add Sugar and Spices

   Reduce the flame to low. Add 250 grams of sugar to the halwa and mix thoroughly. The sugar will melt and release more moisture. Continue cooking and stirring until this moisture also evaporates and the halwa thickens. Add 1 teaspoon of cardamom powder and 1 pinch of dry ginger powder (saunth). Mix well. (Approx. 10 minutes for this stage).

5. 5.Finish and Garnish

   Continue cooking until the halwa leaves the sides of the pan and the ghee separates completely. Turn off the gas. Add 50 grams of grated khoya to the halwa and mix gently. Transfer the Kali Gajar ka Halwa to a serving plate. Garnish with the remaining fried almonds, cashews, and grated khoya.