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