• Wash the carrots thoroughly with water, peel, and grate them. Grate the carrots using smaller holes in a grater box.
• To quicken the process, you can also use a food processor to grate the carrots.
• I have taken 1 kg of carrots, and that yielded me five cups of grated carrots.
• Take milk into a large and heavy-bottomed pan or pot. Heat milk on medium-high heat and bring it to a boil. Stir the milk occasionally.
• When the milk starts boiling, add grated carrots and mix well.
• Continue cooking milk and carrot mixture on low-medium heat. It should be on a simmering boil. Stir the mixture at regular intervals.
• Initially, the mixture will start frothing, and then it will continue to reduce. When the mixture starts getting thicker, stir it more frequently.
• Also, continue to scrap the sides of the pan or pot to release the milk solids.
• Continue cooking the milk and carrot mixture until milk is reduced by almost 90-95%.
• Then add sugar, ghee, and cardamom powder. Mix everything well.
• Continue cooking the carrot halwa on low heat; stir it continuously.
• Cook the mixture until the milk is evaporated completely. Also, ghee will be released, and halwa will move like a big lump.
• Add chopped nuts to the halwa and mix well. The Gajar Halwa is ready; turn off the heat and take it into a serving bowl.

Serving Suggestions

• Serve Gajar Halwa hot or warm. While serving, garnish Halwa with more chopped nuts if you prefer.
• You can also have Gajar Halwa cold or at room temperature, depending on how you like it.
• To make this Halwa more interesting, serve it with vanilla ice cream. Take warm or chilled Halwa in a bowl and place a scoop of ice cream on top of it.
• For a double dessert treat, top the warm Halwa with Gulab Jamun.

Storing Suggestions

• Refrigeration: Keep the Carrot Halwa in the fridge for up to a week. This Halwa will not stay at room temperature, so tightly cover the leftover Halwa and place it in the refrigerator.
• Freezing: If you make the Gajar Halwa in a large batch, you can freeze it for up to a couple of months. After making Carrot Halwa, let it cool completely. Then, store it in a freezer-safe container and freeze it. Thaw the Gajar Halwa at room temperature before serving, or warm it in the microwave.