Gajar Ka Halwa: The Slow-Cooked Desi Ghee Method

Step 1 (Milk & Carrots): In a large heavy-bottomed kadai, add the grated carrots and milk. Bring to a boil.

Step 2 (The Slow Cook): Cook on medium-low heat for 45-60 minutes, stirring occasionally, until all the milk has evaporated and only solid milk particles (natural khoya) remain.

Step 3 (Sugar): Add sugar and cardamom powder. The mixture will become watery again as the sugar melts.

Step 4 (Ghee Sauté): Once the water evaporates, add the ghee. Sauté the halwa on medium heat for 10-15 minutes until it turns a deep red and becomes glossy.

Step 5 (Serving): Garnish with slivered almonds and serve piping hot.