The Concept of Mic

Ingredients:

• 1 kg carrots (grated)
• 500 ml full-fat milk
• 150 g sugar (adjust to taste)
• 100 g ghee (clarified butter)
• 1/2 teaspoon cardamom powder
• 2 tablespoons rose water
• 50 g cashews (chopped)
• 50 g almonds (sliced)

Instructions:

1. Preparation:

• Wash, peel, and grate the carrots using a fine grater or a food processor.

1. Cooking the Carrots:

• Heat the ghee in a heavy-bottomed pan or kadhai on medium heat. Add the grated carrots and sauté for 10-15 minutes until they become soft and release their aroma.

1. Adding Milk:

• Pour the milk into the pan with the carrots. Bring to a boil and then reduce the heat to let it simmer. Cook until the milk is almost evaporated and the mixture thickens, stirring occasionally to prevent it from sticking to the bottom.

1. Sweetening and Flavoring:

• Add the sugar and cardamom powder to the carrot-milk mixture. Continue to cook and stir until the sugar dissolves and blends well with the carrots.
• Once the mixture is thick and most of the liquid is evaporated, add the rose water and mix well.

1. Nuts:

• In a separate small pan, lightly toast the chopped cashews and sliced almonds until they are golden brown.
• Add the toasted nuts to the halwa and mix thoroughly.

1. Final Touch:

• Cook the halwa for a few more minutes until it reaches your desired consistency.
• Serve warm, garnished with additional nuts if desired.

Enjoy this delightful and aromatic Gajar Ka Halwa!