This image showcases a delectable Indian dessert known as Gajar ka halwa. The dessert is presented in a white decorated bowl, surrounded by vibrant green leaves and adorned with rose petals and cashew nuts. The bowl is placed on a blue patterned background, adding to the visual appeal. Adjacent to the bowl, there's a small bowl containing dry apricots, contributing to the overall presentation.Gajar ka halwa, also referred to as gajorer halua, gajrela, gajar pak, and carrot halwa, is a classic sweet pudding originating from India. The preparation involves grating red carrots, approximately 15-16 medium-sized ones, using the thicker side of a hand grater. The grated carrots are then sautéed in a pan over medium-high heat, stirring frequently until the moisture evaporates, resulting in a transition from red to orange color. The pan is set aside after this step.Simultaneously, in a heavy bottom pan, whole milk is boiled on medium-high heat. It is crucial to use a heavy bottom pan to prevent burning. The milk is stirred often until it reaches a boiling point. For 1 kg of carrots, 1.25 liters (approximately 5 cups) of milk is used, but the quantity can be adjusted between 1-1.5 liters. After reaching a boil, the heat is lowered to medium, and the milk is allowed to boil and reduce to at least half or slightly more, with frequent stirring to avoid sticking or burning.While the milk is reducing, cashews are fried in 1 tablespoon of ghee until they acquire a golden brown color. The fried cashews are set aside for later use.Once the milk has reduced, the grated carrots are added to the pan, including the malai or thickened milk stuck to the sides. The mixture is stirred continuously on medium heat until all the milk is absorbed by the carrots, resulting in milk solids. This process takes approximately 10-20 minutes, during which small particles of milk solids become visible in the halwa.Next, the sugar is added to the pot, the quantity being adjusted based on personal preference. For less sweetness, 1 cup (200 grams) of granulated white sugar can be added, while 1.5 cups (300 grams) can be used for a sweeter taste. A moderate amount, such as 250 grams, is commonly preferred.Once the sugar is incorporated, the halwa becomes liquid-y again. It is essential to continue cooking and stirring the halwa to allow the sugar liquid to be soaked up. This process takes approximately 15 minutes. Care should be taken not to let the halwa dry out excessively, as it will continue to thicken upon cooling.After the sugar is absorbed, cardamom powder and the remaining 2 tablespoons of ghee (or more, if desired) are added to the halwa. These ingredients are roasted for an additional 3-4 minutes. Finally, chopped cashews and any other desired nuts are added, and the halwa is given a final stir.The Gajar ka halwa is now ready to be served warm and enjoyed as a delightful and aromatic dessert representing the rich flavors of Indian cuisine.

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