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         Title: Gajar Ka Halwa-Indian Carrot Confection   
    Categories: Desserts, Indian   
         Yield: 8 Servings   
      
         2 lb Carrots *   
       1/2 c  Ghee; +2 tb   
     1 3/4 c  Whole milk; divided, warmed   
         1 c  Crystal sugar;   
              - or less to taste   
         1 ts Cardamom powder   
              Almonds & raisins;   
              - for garnish   
      
     * Preferably organic carrots. They make a lot of difference in taste.   
      
     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 tb ghee,   
     after it melts, add the carrots. Mix so that the carrots are coated   
     in ghee. Let the carrots cook for about 20 to 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 to 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 1-1/2 to 2 hours   
     (or more depending on how juicy your carrots are). You will need to   
     stir 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.   
      
     After all the milk has evaporated, add the 1/2 cup ghee and keep on   
     sauteing the carrots on low heat for another 15 to 20 minutes. At   
     this point, you can try to pinch a little bit of carrots between your   
     fingers, it should feel dryish. The point is to completely dry out   
     the carrots, they should be glossy just because of ghee.   
      
     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   
     to 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.   
      
     Recipe by sanjuro   
      
     Recipe FROM:    
      
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