Rich Indian Carrot Pudding (Gajar Ka Halwa)

1. Grate Carrots

Begin by grating the carrots using a grater. This step is crucial as finely grated carrots will cook more evenly and absorb the flavors better, resulting in a smoother pudding.

2. Cook Carrots and Milk

Take a large saucepan and add the grated carrots along with the milk. Cook the mixture over medium heat, stirring occasionally, until the carrots become soft and the milk reduces. This process infuses the carrots with a rich, creamy flavor that is essential to the dish. You'll know it's ready when the carrots have blended well with the milk and the mixture has thickened.

3. Add Sugar and Ghee

Once the carrots are soft, add the sugar and ghee to the pan. Continue to cook, stirring frequently, until the mixture thickens and the ghee starts to separate from the pudding. The ghee not only adds richness but also helps to caramelize the sugar, giving the halwa its characteristic depth of flavor and texture.

4. Add Cardamom

After the mixture has thickened, sprinkle in the cardamom powder. This spice is what gives Gajar Ka Halwa its distinctive aromatic flavor, so make sure it is evenly distributed throughout the pudding.

5. Garnish and Serve

For the final touch, garnish the pudding with chopped nuts and raisins if you like. These add a delightful crunch and a beautiful visual appeal to the dish. Serve the Gajar Ka Halwa warm, and enjoy every spoonful of this rich, flavorful Indian dessert.