(please use the red Winter Carrots or Delhi Carrots as they are known as in some cities. The orange hued English Carrots will not give you the right flavor or color)
Milk: 1 liter
(Full cream milk gives a richer taste, but you could use regular or skimmed milk too)
Sugar: 5 heaped Tablespoons, or to taste.
Ghee: 2-3 Tablespoons.
For the garnish: Finely chopped slivers of Pistachio, Almonds, Cashews and Raisins.
Instructions
Wash, peel and grate Carrots.
In a heavy bottomed pan add the milk and let it come to a boil.
Add the grated carrots to the milk and mix well.
Alternating the gas flame from high to medium, keep stirring the carrot and milk milk till it starts reducing.
When the carrots have almost absorbed the milk, add the sugar to the mix
When you add sugar the mix could get slightly watery again, keep stirring on a medium to high flame till the carrots have absorbed all the milk.
Add the Ghee to the mix now.
Mix well together and cook until the color darkens, the halwa glistens and starts leaving the side of the pan.
Switch off the flame, transfer to a serving dish and garnish as desired.
You could cool and store Gajar ka Halwa in an air-tight container and refrigerate it, it will stay fresh for a week.
Recipe by Sirimiri at https://sirimiri.in/2018/01/17/gajar-ka-halwa-carrot-pudding/