Slow-Cooked Carrot Halwa with Khoya and Cardamom

What you need

• 450 g (1 lb) carrots, peeled and grated
• 360 ml (1 1/2 cups) whole milk
• 65 g (1/3 cup) sugar
• 2 tbsp ghee, divided
• 60 g (2 oz) khoya, also sold as mawa, crumbled
• 1/2 tsp ground cardamom
• 30 g (1/4 cup) cashews, chopped
• 1 tbsp almonds, chopped
• 1 tbsp raisins
• 1 tbsp pistachios, chopped, for serving

Method

Restated from the original video

1. 1

   Grate the carrots on the medium holes of a box grater.

2. 2

   Melt 1 tbsp of the ghee in a wide, heavy pan or kadai over medium heat.

3. 3

   Add the carrots and cook, stirring often, until they soften and their color deepens slightly, 8-10 min.

4. 4

   Pour in the milk and simmer, stirring and scraping the bottom regularly, until the carrots have soaked it all up and the pan looks almost dry, 15-20 min.

5. 5

   Stir in the sugar. It melts and makes the mixture wet again.

6. 6

   Add the remaining ghee and keep cooking and stirring until that liquid has cooked off and the halwa starts to leave the sides of the pan, 6-8 min.

7. 7

   Crumble in the khoya and stir for about 2 min until it melts into the carrots.

8. 8

   Mix in the cardamom, cashews, almonds and raisins and cook for 1-2 min more.

9. 9

   Serve warm, scattered with the pistachios.

Imported from honeywhatscooking.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.