Gajar ka halwa - a winter must. Bringing you a slice of India's best, most vibrant and sweetest. Gajar ka halwa is the perfect winter dessert and the must make of the season. Rich, perfectly balanced, fudge-y and so so inviting!
Heat the ghee in a heavy bottomed deep pan. Add the grated carrot and cook on low medium heat fro about 10 minures till the carrot becomes fragrant and changes color slightly.
Now add the milk and coconut milk, crushed cardamom, saffron. Let it come to a boil. Now reduce the heat and cook on medium low, uncovered, stirring the pot once in while till the milk reduces to half the volume.
Now add the sugar and condensed milk and cook till the halwa is almost dry. Keep it a little fudgy of course.
Finally pan fry off the dry fruits in a teaspoon of ghee (all dry fruits separately or the raisins will burn), toast the dessicated coconut on a dry tawa. Sprinkle everything into the halwa. Mix and garnish with edible silver foil if desired.
Tastes great warm and cold!