Gajar ka Halwa
Slow-cooked carrots, milk and patience. A spoonful of ghee makes it a festival on a plate. Forty-five minutes is non-negotiable.
Method
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01
Heat 2 tbsp ghee in a heavy-bottomed kadhai over medium heat.
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02
Add grated carrots. Sauté for 5 minutes until they release their water and the raw smell goes.
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03
Pour in the milk. Bring to a boil, then lower to medium-low.
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04
Simmer uncovered, stirring every 5 minutes, until the milk almost completely dries up. This will take 25 minutes.
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05
Add sugar and cardamom. The mixture will loosen — keep stirring on medium heat for 5 more minutes.
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06
In a separate small pan, heat the remaining 2 tbsp ghee and fry the cashews, almonds and raisins until golden. Pour into the halwa.
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07
Serve warm in small steel bowls. Top each with another sliver of ghee — yes, more.
Chef's note
No condensed milk shortcut. Real reduction. Ghee at the start, ghee at the end.