Back to 6 servings 2 lb carrots, red Delhi carrots preferred, peeled and grated on the thick side 4 cups whole milk, full-fat 0.5 cup sugar, add more to taste 4 tbsp ghee, divided 0.5 tsp ground cardamom 0.5 cup cashews, chopped, unsalted 0.25 cup slivered almonds 2 tbsp golden raisins 2 tbsp chopped pistachios, for garnish saffron threads, a pinch, optional
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1 Step 1: Peel the carrots and grate them on the thick side of a box grater or in a food processor. Avoid finely grated carrots, which turn mushy.2 Step 2: Dry-roast the grated carrots in a heavy-bottomed pan over medium-high heat for about 10 minutes, stirring often, until their moisture has cooked off.3 Step 3: Heat 1 tablespoon ghee in a small skillet over medium heat and fry the cashews until golden brown. Remove and set aside, then fry the almonds and raisins briefly and set aside.4 Step 4: Add the milk to the carrots, bring to a boil over medium-high heat, then reduce to medium and simmer, stirring often, for 35 to 45 minutes until the milk has reduced and the carrots are soft, dark orange and no longer look watery.5 Step 5: Scrape the thickened milk from the sides of the pan back into the carrots and stir well.6 Step 6: Add the sugar and stir until it melts and the mixture turns liquid again, then keep cooking, stirring often, for about 10 to 15 minutes until the liquid is absorbed and the halwa thickens again.7 Step 7: Stir in the remaining 3 tablespoons of ghee and the cardamom, and roast for 3 to 4 minutes until the ghee is fully absorbed and the halwa glistens.8 Step 8: Remove from the heat, stir in the fried cashews, almonds and raisins, and garnish with chopped pistachios and saffron if using. Serve warm.getsaucepan.com/r/38cbaa0b-4030-5cba-8a20-081b193138be
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