Gajar ka Halwa

By Executive Chef Sonu Koithara

• Wash and peel the carrot. Using a thick grater, grate the carrot
• In a thick bottomed pan, heat the milk
• Lower the heat and reduce the milk till it reduces to half
• When half of the milk is left, add in the grated carrot and till the carrot gets soft and all the milk is incorporated in the carrot
• In a separate pan, heat ghee and add in the cardamom and sugar. As the sugar dissolves add in the cooked carrot
• Cook till the ghee starts separating from the mixture
• Garnish with fried cashew nuts. Serve warm