Gajar ka Halwa / Carrot Halwa

Ghee - 2 tbsp. + 3 tbsp.

Cashew - 1 tbsp.

Raisin - 1 tbsp.

Carrot - 6, grated

Milk - 2 cups

Sugar - 1 cup

Khoya - 1/2 cup or Condensed Milk

Cardamom powder - 1 tsp

Roast Cashews and Raisins in 2 tbsp. of Ghee and set aside.

In a pressure cooker, add the grated Carrots and Milk, then pressure cook for 2 whistles. Let the pressure release naturally before opening the lid.

Set the heat to medium and cook the Carrot mixture.

Add Sugar and Khoya, and mix thoroughly. Stir continuously until the mixture thickens.

Next, add the remaining Ghee and mix well.

Once the Halwa starts to pull away from the sides of the vessel, turn off the heat and stir in the Cardamom powder.

Transfer the Carrot Halwa to a serving dish and garnish with the roasted Cashews and Raisins.