GAJAR KA HALWA WITH ACHHA DESI GHEE AND ACHHA MILK
- 5 cups grated carrots
- 1/4 cup Achha Desi Ghee
- 2 cups Achha Milk
- 1/2 cup sugar
- 1/4 cup chopped nuts (almonds and raisins)
- 1/2 teaspoon cardamom powder
- A pinch of saffron strands (optional)
Heat the Achha Desi Ghee in a heavy-bottomed pan over medium heat. Add the grated carrots and sauté them for 10-15 minutes until they become soft and their color deepens.
Add the Achha Milk to the pan and stir well. Bring the mixture to a simmer.
Allow the carrots to cook in the milk on low heat, stirring occasionally. The milk will gradually reduce, and the carrots will become tender. This can take about 20-25 minutes.
Add the sugar once the milk has been reduced and the carrots are soft and cooked. Adjust the sugar quantity according to your preferences.
Continue to cook the thickening mixture on low heat, stirring it frequently until the sugar dissolves and the halwa thickens. This can take another 15-20 minutes.
Add the cardamom powder and saffron strands for additional flavor. Stir well.
In a separate small pan, lightly roast the chopped nuts in a teaspoon of ghee until golden brown. Add these roasted nuts and raisins (if using) to the Gajar halwa.
Cook for an additional 5-7 minutes, stirring continuously, until the halwa reaches a thick, pudding-like consistency and the ghee starts to release from the sides of the pan.
Remove the carrot halwa from the heat and let it cool slightly. Serve warm, garnished with additional nuts if desired.
Gajar ka Halwa is best enjoyed hot and can be served as a dessert. This delicious Gajar Halwa made with Achha Desi Ghee and Achha Milk is a classic Pakistani dessert that's sure to be a hit!