Gajar ka halva (Carrot halva)

Ingredients:

• 3 cups whole milk*
• 4-6 tablespoons ghee (clarified butter)
• 1/3 cup nuts, such as pistachios, almonds, or cashews, coarsely chopped
• 700 g carrots (about 8 pcs.), peeled and grated on a coarse grater (about 5 cups; see Note)
• 0.5 tsp cardamom seeds, crushed (optional)
• 3/4 cup light brown sugar + more as needed

Preparation:

1. In a large, heavy-bottomed saucepan, bring the milk to a boil over medium heat, stirring frequently to prevent scorching. Reduce the heat to a simmer and cook, stirring frequently, until reduced to about 1 1/2 to 2 cups, about 20 minutes.
2. In a large heavy-bottomed skillet over medium heat, heat 1 tbsp. gheeAdd the nuts and cook, stirring, until golden brown, about 2 minutes; drain on a paper towel and set aside.
3. Add the carrots to the same skillet and cook over medium heat, stirring occasionally, until softened and slightly wilted, about 15 minutes. If the carrots start to stick, add 1 tablespoon of melted butter.
   
   Note
   
   It is important that the carrots are coarsely grated, the halva should have some texture.
4. Add the evaporated milk and cardamom, if using, and increase the heat to medium-high. Stir well and bring to a boil. Reduce the heat slightly to maintain a simmer, stirring regularly, until the carrots have completely absorbed the milk, about 30 minutes.
   
   
   Note*
   If you don't have time to evaporate the milk, you can use 1.5 cups of canned unsweetened condensed milk. This will save you time on preparation and cleaning the pan, but the flavor won't be as wonderful as using fresh whole milk, and you won't get the same pleasant caramelization.
5. Add sugar and cook, stirring regularly, until thickened, 10-12 minutes. Taste and add more sugar if needed. Remove and discard the cardamom seeds, if desired.
6. If serving immediately, add 3 tablespoons of melted butter and cook, stirring, until the halva begins to pull away from the sides of the pan and is slightly caramelized, about 10 minutes. Sprinkle with toasted nuts before serving.

7. Submission Guidelines

   
   It's best to prepare the halva a little earlier in the day or the day before. Just before serving, heat a little ghee in a wok or large frying pan (in India, this is done in a kadhai), add a little halva (just as much as you want to eat), and stir-fry until lightly crisp. Sprinkle with nuts and serve.