Gaajar Halwa (Carrot Pudding)

Ingredients: 

Serves 6-8 people

• Regular Carrots : 6 (grated to 4 cups of unsqueezed watery lumps)
• Sugar : 1/2 Cup
• Green Cardamom Powder : 1TSP
• Almonds : 10-12 
• Cashew : 10-12
• Golden Raisins: 10-12
• Desi Ghee: Just enough on how fat cautious you are :-)
• Full Fat milk - 1/2 Cup.
• Optional : Coconut Powder

Preparation:

1. Nicely wash the carrots and then peel the skin off. Use a regular grater to grate the carrots. Do not grate too thin or the Halwa will become squishy. 
2. Warm a cup of water and soak the Raisins in it, leave it aside.
3. Put a deep pan on the burner with medium flame. Add 4 TbSP of Ghee. Add all the grated carrot in it. Mix it well. With Ghee mixed with Carrots, it will give a shining glow to the carrots. Cover the mixture with a pan and let it on the flame. Occasionally toss the carrots so it don't stick to the bottom of the pan, if you see it sticking, add a TbSp of Ghee and mix well. The reason I do not add all the Ghee in the start is to use less of Ghee.
4. We have to make sure that the carrots are nicely cooked and do not give a dry taste/smell. So it will be wise to taste a little of the mix after every 2 mins. It should take around 20 mins (+/- a few) for carrots to cook properly.
5. When you feel the carrots are getting done / almost done, spread the sugar uniformly over it and mix it well. That should make the mix even shinier. Cover the pan again for a minute or two.
6. While the carrots are getting cooked, use a mortar-pastle (इमाम दस्ता) to crush the almonds and cashews. Do not crush very fine. Keep aside a little amount and crush it fine.
7. Use a small frying pan, add 1 TbSp Ghee, heat it on a low flame (4-5) and add the almond/cashew mix to it. Fry it till the mixture absorbs all the oil. Add it to the carrots and mix it gently. 
8. Rinse the excess water of the raisins and add that to the mix.
9. Now the milk. The purpose of the milk is to get smoothness to the Halwa. Some use sweetened condensed milk too, but i prefer regular milk (If you use sweetened condensed milk, you will not need any sugar.) The trick to adding milk is to not add cold milk. Warm/Boil the milk separately before adding it to the mixture and mix it gently.
10. Take a spoon of Halwa and taste for sweetness. If you need it more sweet, add more sugar and let it cook for another minute, otherwise, Halwa is ready for Garnish.
11. Use the pinch of powdered cardamom and mix it nicely with the carrots. Green Cardamom will add to the aroma of the Halwa itself.

Halwa is best served Hot but alot of Indians would love to eat it cold:-). Serve as you like.

Traditionally, we also use खोया or खोए , but it is difficult and costly to find it here in US. If you do find it, add it instead of milk. 

I just made it last night cause my wife happened to crave for it, no it is not the pregnancy. She just likes sweet. Served it hot with a pinch of coconut powder to garnish. 

Of course she wanted it more sweet and with खोये :)...Bon Apetite!!!