Homemade Gajar Halwa in Traditional Style with Tips and Tricks

Ingredients:

• 1 kg grated carrots
• 1 liter full-fat milk
• 1 cup sugar (or to taste)
• 1/4 cup ghee (clarified butter)
• 1/4 cup chopped mixed nuts (cashews, almonds, pistachios)
• 1 tsp cardamom powder
• Pinch of saffron (optional)

Instructions:

1. In a heavy-bottomed pan or kadhai, heat the ghee and add the grated carrots. Stir well and cook on medium-low heat for 10-15 minutes until the carrots release their moisture and start to turn soft.
2. Add the milk and stir well. Cook on low heat, stirring occasionally, until the milk is completely absorbed and the mixture thickens.
3. Add the sugar and stir well. Continue cooking on low heat until the sugar is completely dissolved and the mixture thickens further. This should take about 30-40 minutes.
4. Add the cardamom powder and saffron (if using) and stir well. Cook for another 5-10 minutes until the halwa reaches the desired consistency.
5. Turn off the heat and add the chopped nuts. Mix well.
6. Serve hot or cold, garnished with more chopped nuts, as per your coice, don't hesitate.

Tips and Tricks:

• Use fresh, tender and juicy carrots to make the halwa.
• Grate the carrots finely for a smooth and creamy texture.
• Use full-fat milk for a richer and creamier halwa.
• Use a heavy-bottomed pan or kadhai to prevent the halwa from sticking to the bottom and burning.
• Stir frequently while cooking to prevent the halwa from sticking to the bottom and to ensure even cooking.
• Adjust the amount of sugar as per your taste preferences.
• Add a pinch of saffron for a beautiful color and aroma.
• Add the nuts at the end to retain their crunchiness.
• Store the leftover halwa in an airtight container in the refrigerator for up to 3-4 days.

Enjoy your delicious homemade Gajar Halwa!