Ingridients

• 8 to 9 medium tender juicy carrots or 650 grams - yields approx 4 to 4.5 cups grated carrots
• 4 cups full fat organic milk
• 4 tablespoons ghee (clarified butter)
• 10 to 12 tablespoons regular sugar or organic unrefined cane sugar or 180 to 190 grams sugar - add as required
• 5 to 6 green cardamom - powdered finely in a mortar-pestle or about ⅓ to 1 teaspoon cardamom powder
• 10 to 12 whole cashews - chopped
• 10 to 12 almonds - sliced or chopped
• 2 tablespoons golden raisins
• 1 pinch saffron strands - optional

preparation

• First rinse, peel and then grate the carrots (8-9 medium sized tender juicy carrots), either with a hand held grater or in a food processor.

• You need approx 4 to 4.5 cups grated carrots.

making carrot halwa

• 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 halwa in between.

• Towards the end, add the cashews, almonds, saffron and raisins. Simmer the halwa till all the milk is evaporated. Switch off the burner.

• Serve gajar halwa hot, warm or you can also serve it cold. garnish with some chopped dry fruits while serving.