Gajar Ka Halwa

Peel the carrots and wash them.

Use a food processor to chop the carrots fine. For a more traditional halwa use the grate attachment to give you grated carrots.

In a large thick-bottomed pot, add milk and green cardamoms. Allow the milk to come to a boiling point.

Add the chopped carrots to the milk. Let them cook at medium to low heat for 30 to 40 mins and stir occasionally.

Once all the milk is reduced to at least 25% or even less, add sugar and ghee.

Stir the Halwa occasionally and let it cook until all the milk is completely evaporated. Stirring the halwa is called 'bhunai'. Make sure you scrap the bottom of the pot every time you stir.

When you see a little ghee being separated at the bottom of the pot, turn off the heat and sprinkle some khoa or evaporated milk solids on the halwa.

Garnish with chopped pistachios and serve.