In this Indian halwa, carrots are cooked in sugar, spice, and milk until they become soft and pudding-like. You can serve this warm, sprinkled with nuts, or eat it by the spoonful, straight from the fridge the next day.
- Melt the ghee in a nonstick pot over medium heat and add the grated carrots. Stir for 4 to 5 minutes, or until the carrots are softened.
- Add the milk to the pot and continue to stir until the milk is completely evaporated.
- Add in the sugar. The sugar will release a lot of moisture, so keep stirring the mixture until the moisture evaporates. Apologize to your arm.
- Then add the milk powder to the pot. Stir to combine and cook for 4 to 5 minutes, or until the mixture thickens. Then stir in the cardamom powder.
- Garnish with nuts if you want. Serve hot or chilled.
Khushbu Shah is a food writer who spends way too much money on fancy dairy products.