Gajjar Halwa

Peel and finely grate the carrots using a box grater or food processor. Set the grated carrots aside.

Melt butter in a heavy-bottomed pan or kadai over medium heat. Add the grated carrots and sauté, stirring frequently, until they soften slightly and any raw aroma dissipates.

Pour the milk into the pan with the carrots and stir to combine. Add the cardamom pods and a pinch of salt, then bring the mixture to a gentle boil.

Reduce the heat to low and simmer the carrot and milk mixture, stirring occasionally to prevent sticking, until the milk is almost fully absorbed by the carrots.

Continue cooking over low heat, stirring more frequently now, until all the remaining liquid has evaporated and the halwa pulls away from the sides of the pan.

Sprinkle in the cinnamon powder and stir well to distribute the spice evenly throughout the halwa.

Remove and discard the cardamom pods, then transfer the Gajjar Halwa to a serving dish. Serve warm or at room temperature.