2 lb carrots (preferably organic, they make a lot of difference in taste)
2 tbsp + 1/2 cup ghee
1 cup + 3/4 cup whole milk,warmed
1 cup crystal sugar ( can reduce to 3/4 cup if you like less sugar like me)
1 tsp cardamom powder
Almonds & Raisins for garnish (use roasted nuts of any kind you like)
Method
Peel the carrots and thoroughly wash them under running water, air dry the carrots completely before proceeding to grate.
Using the food processor, shred the carrots.
In a heavy bottomed kadhai/pan on medium heat, tip in 2 tbsp ghee, after it melts, add the carrots.
Mix so that the carrots are coated in ghee. Let the carrots cook for about 20-25 minutes, uncovered.
You can stir occasionally in between so that they do not stick to the bottom.
You will see a lot of steam coming up and the carrot shreds break down but this is fine because we want to cook off the moisture.
After 20-25 minutes of cooking, add warm milk to the kadhai/pan. Be careful when you do so because there will be splutter.
Combine the milk & carrots thoroughly.
Now, again let the carrot & milk mixture cook on medium - low heat so that the carrots are almost cooked and the milk has evaporated.
This will take approximately 1.5 - 2 hours (or more depending on how juicy your carrots are).You will need to occasionally in between.
You will see the carrots turning a dark shade of orange and little drops of fat (from ghee & milk)on the sides of the pot
some of it might start sticking to the bottom of the pan, reduce the heat to low or take off from stove for few minutes if that happens.
Take the kadhai/pan off from the stove and add the chopped roasted nuts,cardamom powder & raisins and combine.
Let the halwa sit for 10-12 minutes to cool down a bit.Once cooled slightly, add the sugar and mix well.
You do not need to cook on heat again.Adding sugar will loosen the halwa a bit and also enhance the color further.
Whenever you want to serve, reheat & serve garnished with more nuts.
