¼ cupunsalted pistachios, soaked in water, and chopped
¼ cup almondssoaked in water, and chopped or sliced
Instructions
Warm milk in a Dutch oven over medium heat and bring it to a boil.
Add the carrots and continue cooking over medium heat. Stir continuously until the milk completely evaporates. The process will take a while, about 40 minutes.
Stir in the ghee, sugar, and ground green cardamom. Cook until the ghee separates and the carrot mixture turns bright orange or red; stir continuously to prevent anything from sticking to the pan.
Fry khoya in a non-stick skillet with ghee and add it to the carrot mixture.
Top the dessert with toasted pistachios and almonds to serve.
Notes
Cooking Tips:
Roast the cardamon pods, peel the green shell and grind the seeds into a powder to add deep flavor to the dessert.
Use a heavy-bottomed pan to ensure the milk and carrots don't scorch to the bottom of the pan.
Stir, stir, stir- once you've added the carrots, cardamon, and sugar, stay close by and continue stirring so nothing sticks. If left unattended, the milk and carrots will burn.
Gajar ka halwa is served warm or chilled.
Nutrition Disclosure:
The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.