Step 1

Boil the milk on medium-high heat in a non-stick pan until it is reduced to about to 1 cup. Stir often to ensure the milk does not burn in the bottom of the pan. Set aside.

Step 2

Melt the butter or coconut oil in a frying pan on medium heat.

Step 3

Add the shredded, squeezed carrots or carrot pulp and stir-fry for about seven to eight minutes. (This will take less time if you are using carrot pulp)

Step 4

Carrots should be tender and slightly changed in color.

Step 5

Add the milk and cook until the milk is fully incorporated into the carrots. This will take about ten minutes.

Step 6

Next add the sugar or honey and cardamom powder and stir-fry for another three to four minutes until the halwa starts to pull away from the side of the frying pan.

Step 7

Serve warm and garnish with pistachio or cashew nuts OR spread flat into a pan until 3/4 inch thick and top with nuts. After the halwa cools, cut into squares.

Step 8

Gajar Halwa can be refrigerated for up to one week and kept in the freezer for up to two months.