Carrot Halwa

Instructions

1. Prepare the carrots
   Wash, peel, and grate the carrots. Use red carrots if available as they're sweeter and more flavorful than orange carrots.
2. Cook the carrots with milk
   In a heavy-bottomed pan, add the grated carrots and milk. Cook on medium heat, stirring occasionally until the milk is absorbed and the carrots are soft, about 15-20 minutes.
3. Add ghee and continue cooking
   Add ghee to the cooked carrots and mix well. Continue to cook on medium-low heat, stirring frequently to prevent sticking, until the carrots start to turn a deeper color and the mixture thickens, about 10 minutes.
4. Sweeten the halwa
   Add sugar to the mixture and stir continuously until the sugar dissolves completely. The mixture will initially become watery but will thicken again as you continue to cook.
5. Incorporate khoya and spices
   Add the khoya, cardamom powder, and saffron strands (if using). Mix well and cook for another 5-7 minutes until the halwa reaches a thick, pudding-like consistency.
6. Add nuts and finishing touches
   Stir in the chopped nuts and raisins, reserving some for garnish. Add rose water if using. Cook for another 2-3 minutes to allow the flavors to blend together.
7. Serve the halwa
   Transfer the halwa to a serving dish. Garnish with the remaining chopped nuts. Serve warm or cold according to preference.