Gajar Ka Halwa

Peel and grate approximately 1 kg of fresh carrots using the coarse side of a box grater or a food processor.

Add the grated carrots and 1 liter of full-fat milk to a large, heavy-bottomed pan or kadai over medium-high heat. Stir to combine and bring the mixture to a gentle boil.

Reduce the heat to medium and cook the carrot and milk mixture, stirring frequently to prevent scorching, until nearly all the milk has been absorbed by the carrots.

Add 3 to 4 tablespoons of ghee or butter to the pan and stir it thoroughly into the carrot mixture, cooking until the carrots begin to turn slightly golden and fragrant.

Add 150 to 200 grams of sugar and stir well to incorporate. The mixture will loosen slightly as the sugar melts; continue cooking and stirring until the liquid evaporates again.

Stir in a pinch of cardamom powder and a handful of chopped nuts such as cashews, almonds, or pistachios, mixing evenly throughout the halwa.

Continue cooking over low heat, stirring constantly, until the halwa pulls away from the sides of the pan and reaches a dense, fudge-like consistency.

Remove from heat and serve the Gajar Ka Halwa warm, garnished with additional chopped nuts or a light drizzle of ghee if desired.