Gajar [Carrot] Ka Halwa
(sliced almonds, cashew nuts and raisins)
Put milk, grated carrot and crushed cardamoms in a heavy-bottomed kadai (wok).
Bring it to a boil then cook on slow fire stirring occasionally till the milk dries up.
Add the sugar and cook on medium low fire. Stir well while cooking.
The gajar halwa is done cooking when it gathers as a mushy ball in the center of the kadai.
Garnish with chopped nuts and serve hot.
You may add one tablespoon or more of desi(pure) ghee to the halwa a few minutes after adding sugar.
For a richer taste, add 3/4 cup of khoya to the halwa along with ghee.