Gajar Ka Halwa — Quick Stovetop Version

Ingredients

• 1 kg gajar (carrots) (Use red Pakistani carrots (laal gajar) if in season — grate on the finest setting of your grater)
• 500 ml doodh (full-fat milk) (Whole milk only — the fat is essential for the halwa texture)
• 200 g cheeni (sugar) (Taste as you go — carrot sweetness varies, especially with laal gajar)
• 4 tbsp ghee (clarified butter) (Divided — 2 tbsp at the start, 2 tbsp at the finish)
• 5 pods hari ilaichi (green cardamom) (Seeds only, finely crushed in a mortar)
• 75 g khoya (mawa) (Crumbled — adds richness and that classic halwai depth. Find at dairy shops)
• 15 pieces badam (almonds) (Soaked and peeled, sliced — for topping and folding in)
• 10 pieces pista (pistachios) (Sliced for garnish)
• 2 tbsp kishmish (raisins) (Fried briefly in ghee before adding — they plump up and add a nice chew)

Instructions

1. GRATE AND DRY FRY: Peel and finely grate carrots using a box grater or food processor. Heat 2 tbsp ghee in a wide, heavy-bottomed karahi over high heat. Add grated carrots and cook on high for 8-10 minutes, stirring constantly, until most of the moisture evaporates and the carrots shrink significantly. HINT: This step is crucial — properly dried carrots make a fudgy halwa, wet carrots make a soupy one.
2. ADD MILK: Pour the milk over the dried carrots and stir well. Cook on medium-high heat, stirring every 3-4 minutes, until all the milk is absorbed — about 20-25 minutes. Scrape the bottom and sides constantly. The mixture should be thick and paste-like.
3. SWEETEN: Add sugar and stir through. The sugar will initially release more moisture — keep stirring on medium heat for another 8-10 minutes until the liquid is reabsorbed and the halwa looks fudgy again.
4. ADD KHOYA AND GHEE: Crumble in the khoya and add the remaining 2 tbsp ghee. Stir vigorously for 3-4 minutes. The halwa should now be glossy, thick and pulling away from the sides of the karahi — that's the moment of glory.
5. FINISH WITH CARDAMOM AND NUTS: Add cardamom powder and fold in the fried raisins and half the almonds. Taste and adjust sweetness. The halwa is done when it holds its shape on a spoon and ghee starts to separate slightly at the edges.
6. SERVE: Spoon into bowls or shape into a mound on a flat plate. Decorate with sliced almonds and pistachios. Serve warm — gajar ka halwa is always best when it's hot enough to melt a scoop of vanilla ice cream placed on top.