INGREDIENTS

9 to 10 medium tender juicy carrots – yields approx 5 cups grated carrots, 1 litre of full fat milk, 4 tbsp ghee/clarified butter, 12 to 13 tbsp brown sugar or regular sugar or as required, 20-25 whole cashews/kaju, 7 green cardamom/chotti elachi, powdered finely in a mortar-pestle or about ⅓ tsp cardamom powder, a pinch of saffron strands/kesar , handful of golden raisins

INSTRUCTIONS

1. rinse, peel and grate the carrots.
2. in a kadai or deep thick bottomed pan combine milk and grated carrots.
3. on a low to medium flame, bring the whole mixture to a boil and then simmer.
4. while the mixture is simmering on a low flame, keep on stirring in between.
5. the grated carrots will cook in the milk and the milk will start to reduce and evaporate.
6. when the milk has 75% reduced, add the ghee, sugar and powdered cardamom to the mixture.
7. stir well and continue to simmer and cook on a low flame.
8. do keep on stirring the gajar halwa in between.
9. towards the end, add the cashews, crushed saffron and raisins and simmer till all the milk is evaporated. switch off the burner.
10. serve gajar halwa hot, warm or you can also serve it cold.