Gajar Ka Halwa

• 1 kg Carrots
• 1 liter Milk
• 1 teaspoon Cardamom Seeds
• 3/4 cup Water
• 3 tablespoons Ghee
• 2 tablespoons Raisins
• 2 tablespoons Almonds
• 2 tablespoons Pistachios
• 450 grams Sugar
• 200 gms Khoya

• Take a sauce pan and add 1/2 litre Milk to boil.
• Reduce the heat and continue cooking at simmer flame. Keep stirring so that milk does not stick to the base of the pan.
• Stir more vigorously as milk gets thicker. The khoya is cooked when the milk is reduced to a thick, dry lump and it has stopped sizzling.
• Remove from the pan and leave it to cool.

Gajar Ka Halwa Using Khoya

• Wash and grate the carrots.
• Soak the raisins in water for 30 minutes.
• Blanch and shred the nuts.
• Boil the water, when it starts boiling add the grated carrots.
• Cook for 5-7 minutes and then add the milk.
• Cook on a low flame for 1 hour stirring occasionally.
• Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
• Add ghee and simmer for 2-3 minutes.
• Add khoya to it and mix well.
• Add the slightly crushed cardamoms and the raisins and mix well.
• Take gajar ka halwa from heat and arrange in a serving dish.
• Garnish with almonds and pistachios.

Gajar Ka Halwa Using Milk

• Wash the carrots and grate them.
• Boil 1 litre of milk in a pan and soak the raisins in it.
• When the milk starts boiling add the grated carrots in it and cook on high flame for 5-7 minutes.
• Simmer the flame and cook for at least 1 hour until all the milk gets soaked up.
• Add sugar to it and mix will along with continuous steer on low flame. Stir well until sugar dissolves completely.
• Add ghee and mix well. Now garnish with almonds and pistachios.
• Serve hot for relishing taste.