This dessert is to die for! It can be made in many ways, what I am going to share is traditional slow cooked method of making gajar halwa. YUM my mouth is watering even when I am writing about it. The most important part of carrot halwa is that carrots should not remain raw but should get cooked thoroughly while incorporating flavours of milk, sugar and ghee (clarified butter).
6 tablespoons ghee
1 litre milk
8 to 9 medium carrots, peeled and grated
440g unrefined sugar
2 teaspoons ground green cardamom pods
5 to 6 raisins
5 to 6 almonds, chopped
5 to 6 cashew nuts, chopped
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In a deep heavy bottomed saucepan, add 4 tablespoons ghee followed by the milk and grated carrots. Bring the mixture to the boil over a high heat then reduce the heat and allow to simmer for 45 minutes, stirring occasionally.
When the milk has reduced by around 90% pour in the sugar, stirring frequently. Add the cardamom and simmer for 10 minutes.
Meanwhile in a frying pan add the remainder of the ghee followed by the raisins, almonds and cashew nuts. Stir frequently for 6 to 8 minutes until the nuts are golden brown. Spoon into the carrot mixture and continue to simmer until thick and creamy, about 10 more minutes. Remove from the heat and serve it warm or cold, as per your taste.