Gajar ka Halwa

Method

1. Peel 250 g of carrots and grate them coarsely on the large holes of a box grater, discarding any tough white core. You should have a loose, damp heap of long shreds — this is what gives the halwa its texture, so avoid a food processor if you can.
2. Put the grated carrot in a heavy-based kadai or saucepan with 150 ml of whole milk. Bring to a boil over medium-high heat, then lower to a steady simmer and cook uncovered for 20-25 minutes, stirring every couple of minutes and scraping the base and sides, until the milk has reduced to a few sticky spoonfuls and the carrot is completely tender.
3. Add 1 tbsp of ghee and turn the heat to medium. Fry the carrots in the ghee for 4-5 minutes, stirring constantly, until they darken slightly, smell sweet and nutty, and no longer taste raw.