Gajar Halwa

Ingredients · 8 servings

• 1000 gCarrot, peeled and grated
• 1 ½ LMilk
• 80 gGhee
• 160 gSugar
• 2 tspCardamom, ground
• 60 gNut, chopped (to serve)

Equipment

stovetop, heavy pot, spatula, grater, measuring jug, serving bowl, spoon

Instructions

1. 1
   Mise en place

   Gather grated carrot, milk, ghee, sugar, cardamom, nuts, a heavy pot, spatula, grater, measuring jug, scale, and serving bowl. · 15 min

   What to look for: Ingredients are measured and the carrot is finely grated.

2. 2
   Soften carrot

   Heat 50 g ghee in the heavy pot, add grated carrot, and cook while stirring until it softens and turns glossy. · 10 min

   What to look for: Carrot looks shiny and releases a sweet aroma.

3. 3
   Reduce milk

   Pour in the milk, bring to a gentle simmer, and cook uncovered while stirring often so the milk reduces into the carrot. · 35 min

   What to look for: Milk is mostly absorbed and the mixture thickens.

4. 4
   Sweeten halwa

   Add sugar and keep stirring over medium heat until the released moisture cooks away and the halwa looks thick again. · 12 min

   What to look for: The mixture loosens first, then becomes dense and glossy.

5. 5
   Finish aroma

   Stir in cardamom, chopped nuts, and the remaining 30 g ghee, then cook until the halwa pulls softly from the pot. · 8 min

   What to look for: Ghee lightly sheens the surface and the pudding holds soft ridges.

6. 6
   Serve warm

   Spoon the gajar halwa into a serving bowl and serve warm while the texture is soft, glossy, and fragrant. · 5 min

   What to look for: Halwa sits in soft mounds and looks glossy.