Gajar Ka Halwa (Carrot Pudding)

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Preparing the CarrotsWash and peel the carrots. Grate them using a box grater or a food processor with a grating attachment. The finer the grating, the smoother the halwa will be.
2. 2Cooking the CarrotsIn a heavy-bottomed pan or kadhai, add the grated carrots and pour in the whole milk. Let the mixture come to a boil over medium heat, stirring occasionally to prevent sticking.
3. 3Simmering the MixtureOnce the mixture starts boiling, reduce the heat to low and let it simmer. Keep stirring at reg ular intervals to avoid burning and ensure even cooking.
4. 4Adding Sugar and FlavoringsAs the carrots cook, they will absorb the milk and turn soft and tender. At this point, add the sugar, ghee, and cardamom powder to the mixture. Stir well to combine all the ingredients.
5. 5Enhancing the FlavorIf using saffron strands, crush them slightly and dissolve them in a tablespoon of warm milk. Add this saffron-infused milk to the halwa for a delightful aroma and color.
6. 6Frying the Dry FruitsIn a separate small pan, heat a little ghee and lightly fry the mixed dry fruits (almonds, ca shews, and raisins) until they turn golden. Keep a few fried dry fruits aside for garnishing later.
7. 7Final TouchesContinue to simmer the halwa until it reaches a thick, pudding-like consistency. The carrots should be cooked thoroughly, and the milk should be mostly absorbed.
8. 8Garnishing and ServingNow, add the fried dry fruits to the halwa and give it a final mix. Turn off the heat and let the halwa rest for a few minutes. Garnish with chopped pistachios and the reserved fried dry fruits.