Gajar ka halwa ( carrot halwa )

Ingredients

• 3 kg red carrots
• 3 kg full-fat milk
• 250 g khoya
• 1 cup sugar
• 1 teaspoon desi ghee
• 1/2 cup raisins, soaked
• 4 tablespoons almonds

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Preparation

• Wash, scrape and grate carrots. Discard cores. Cook grated carrots over medium heat in a heavy bottomed pan.
• In another, large heavy-bottomed pan, boil milk and reduce heat to a simmer. When grated carrots are reduced in bulk and most of their juice has evaporated, stir into simmering milk.
• Cook, stirring occasionally, for about an hour or until the mixture is a coarse paste. Grate khoya and add to carrotmilk mixture. Cook on low heat until slightly browned. Add sugar and stir until well mixed.
• Remove from heat when the halwa starts sticking to the bottom of the pan. Drain raisins and stir into halwa when cool.
• Freeze in appropriately sized portions in freezer-grade polythene bags. Heat just before serving; top with almonds fried in desi ghee until crisp.