Method:

• Take a kilo and a half of biggish, red carrots and grate them after washing thoroughly.
• Put the entire grated carrots in a pressure cooker and steam for two minutes.
• Thereafter remove the lid of the pressure cooker. Keep the flame on so that the excess water is dried up.
• Keep turning the grated carrots now and then to save them from getting burnt at the bottom of the cooker.
• Pour some 200 gms of sweetened condensed milk and two tablespoons of ghee (or saltless butter) over the carrots in the cooker, that remains on the flame.
• The Gajar-ka-Halwa needs to be quasi-dry so one must continue with the cooking till the carrots, milk and ghee are sufficiently blended. Then turn off the flame.
• Sprinkle a handful of grated cashewnuts and almonds, as also soaked raisins, over the Halwa.
• This delicious gajar ka halwa can be served straighaway or cooled and kept in the refrigerator to be reheated and served as a dessert.
• This method produces a Gajar-ka-Halwa, which is not heavy while retaining the goodness of carrots.
  
  Specially recommended for the winters.