Carrot Halwa (Gajar Halwa)

• carrot↗500g g

  grated coarsely

• green cardamom pods8

  pierced with a knife

• whole milk↗500ml ml
• unsalted butter↗125g g
• granulated sugar↗100g g
• raisins↗25g g
• blanched almonds↗25g g

  or coarsely chopped pistachios

Step-by-step instructions

1. 1

   Place the carrot, pierced green cardamom pods and milk in a heavy saucepan and bring to a boil. Reduce heat and simmer for 1 hour, stirring frequently until the milk evaporates.

2. 2

   Heat the unsalted butter in a deep skillet and sauté the carrot mixture for about 15‑20 minutes, until it darkens and loses its milky appearance.

3. 3

   Add the granulated sugar, raisins and blanched almonds or coarsely chopped pistachios, and fry the halwa for another 5 minutes. Serve hot. Store under a lid in the refrigerator for up to a week, or in the freezer for up to six months.