Rio ate the gajar-ka-halwa!

Ingredients

• 1 liter milk
• 500 grams carrots, grated
• 1 cup heavy cream
• Half cup desi ghee
• 7-8 teaspoons granulated sugar
• Handful of shelled unsalted pistachios
• Handful of almonds
• Handful of raisins
• Few strands of saffron
• Couple of bay leafs
• Few green cardamoms

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Preparation

• Boil milk, heavy cream, carrots, saffron, nuts and raisins, bay leaf and 4-5 green cardamoms in a large, heavy bottom pan.
• Keep stirring it all the time. You will notice that the mixture will reduce to less than one-fourth of its actual quantity. This will happen over 40-50 minutes of slow-medium cooking and continuous stirring.
• Once all the milk has evaporated, add the desi ghee and fry the carrot mixture again. Once the carrots get back their rich, orange color add the sugar.
• Sugar and heat make syrup, make sure you turn the heat to the lowest mark and then add it. Keep drying till the mixture is almost dry of any moisture. And you get a texture like this.