Gajar ka Halwa

To make Gajar ka Halwa, start by grating 2 kg of carrots and cooking them in a pan on high flame for 2-3 minutes. Then, add 2 kg of boiled milk and bring the mixture to a boil. Cook it uncovered on medium flame until the milk evaporates, stirring frequently. Once the milk is gone, add 1.5 cups of sugar and mix continuously on high flame. Finally, add 0.5 cup of ghee, sprinkle 1 tsp of nutmeg powder and 2 tsp of cardamom powder, mix well, cover, and let it simmer for 2-3 minutes before garnishing with dry fruits.

Gajar ka Halwa is suitable for vegetarians since it contains milk and ghee. However, it is not vegan due to these dairy ingredients. For a vegan version, you can substitute the milk with almond milk or coconut milk and use a plant-based ghee alternative.

If you don't have ghee, you can substitute it with unsalted butter or coconut oil for a different flavor. Both options will still provide richness to the Gajar ka Halwa while maintaining its creamy texture.

To store leftover Gajar ka Halwa, let it cool completely and then transfer it to an airtight container. It can be refrigerated for up to a week. You can also freeze it for longer storage, up to 3 months. Just make sure to thaw it in the refrigerator before reheating.

Gajar ka Halwa pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. You can also serve it with a side of puris or chapatis for a traditional Indian meal experience.