Carrot Pudding (Gajar Halwa)

In a heavy-bottomed pan, heat milk and reduced it by half.

In a separate pan, heat the ghee and sauté shredded carrots until lightly soft. Add the reduced milk, turn heat to medium high, and allow the mixture to boil. Once boiling, turn heat to medium low and cook until all the milk has evaporated. Keep stirring to prevent the halwa from sticking to the pan.

Meanwhile, in a small pan, roast chopped almonds, cashews and raisins in a little bit of ghee until they turn golden brown.

When all the milk is evaporated and gajar halwa mixture is thickened, add sugar and mix well. Keep stirring until halwa has thickened a little more. Once the gajar halwa has thickened to a good consistency, add cardamom powder and roasted nuts and fruit.

Turn off heat and serve.