Indian Slow-Simmered Cardamom Carrot Halwa

Wash and peel 600 g carrots, then grate using medium holes. If using 30 g pistachios, chop them finely. Prepare a clean wide skillet and spatula.

Melt 20 g ghee in a wide heavy skillet over medium heat. Add grated carrots and stir-fry for five minutes until vivid and fragrant, then pour in 650 ml milk.

Bring milk to a simmer, reduce to medium-low and cook about 30–35 minutes, scraping base and sides every 2–3 minutes to prevent scorching, until carrots are fully soft and most milk has been absorbed.

Add 110 g sugar and simmer 5–8 minutes more until thick and pudding-like. Stir in remaining 15 g ghee and 2 g cardamom, sauté two minutes and remove from heat.

Divide into six bowls and top with optional 30 g chopped pistachios across the portions. Cool slightly before serving to prevent burns; refrigerate leftovers at 4°C or below within two hours.