Halwa made from the long reddish winter carrots that are available abundantly in Delhi. This is a seasonal delight; mixed with sugar, milk and lavishly sprinkled with nuts.
Heat a tablespoon ghee in a heavy bottomed pan / Kadai. Add the cashews and fry until golden brown. Remove them and keep aside on a blotter paper.
In the same pan, add another tablespoon more ghee and saute the grated carrot for a minute.
Then add the milk and the whole pistachios. Also add saffron strands, if you are using it. Cook until the milk evaporates and the carrots are softened and cooked completely. Keep stirring it to avoid the carrots from sticking to the bottom and burning. (Refer notes 1)
Once the liquid evaporates completely (and the carrots are completely cooked), add the sugar, khova (if using) and stir until it melts. Taste and adjust the amount of sugar, if needed. Keep stirring until the cooked carrot mixture thickens.
Garnish with slivered pistachios and almonds before serving.
This is best served warm. So heat it up lightly before serving or serve them immediately.
Desi gajar ka halwa | Carrot Halwa https://www.themagicsaucepan.com/desserts/halwa/desi-gajar-ka-halwa-carrot-halwa