Gajar Ka Halwa

Method

1. 1

   Melt the ghee

   Set a heavy, wide pan over medium heat and melt 2 tbsp ghee for 1 minute.

2. 2

   Cook the carrots

   Add the grated carrots and cook for 8 minutes, stirring often, until softened and slightly glossy.

3. 3

   Simmer with milk

   Pour in the milk and bring to a gentle simmer over medium heat for about 8 minutes, stirring frequently.

4. 4

   Reduce the milk

   Reduce the heat to medium-low and simmer for 30 to 35 minutes, stirring and scraping the base often, until the milk has mostly evaporated and the carrots are tender.

5. 5

   Fry the cashews

   While the carrots cook, warm the remaining 2 tbsp ghee in a small pan over medium heat for 1 minute. Add the cashews and fry for 2 to 3 minutes, stirring, until golden.

6. 6

   Add the raisins

   Add the raisins and cook for 30 seconds, until plump, then take off the heat.

7. 7

   Add sugar and cardamom

   Stir the sugar and crushed cardamom into the carrot mixture over medium-low heat.

8. 8

   Thicken the halwa

   Cook for 8 to 10 minutes, stirring often, until the sugar dissolves and its released liquid has mostly evaporated.

9. 9

   Stir in the nuts

   Stir in the cashews, raisins and any ghee from their pan over low heat for 1 minute, until evenly mixed.

10. 10

    Serve

    Spoon into bowls and scatter over the pistachios. Serve warm or at room temperature.

Tips

• Use a wide, heavy pan so the milk can reduce steadily and the mixture is easier to stir.
• Keep the milk at a gentle simmer, not a boil, and scrape the base often to prevent scorching.
• The mixture loosens after adding sugar, so keep cooking until it thickens again.
• Stir the cashews as they fry so they colour evenly.

Swaps

• Use almonds in place of the cashews.
• Use chopped almonds in place of the pistachios.
• Use raisins or sultanas, whichever you have, for the dried fruit.

Storing

Refrigerate leftovers in a covered container for up to 3 days, then reheat gently with a splash of milk or serve at room temperature.