Gajar ka halwa

Wash and peel the red carrots, then grate them finely.

In a large, heavy-bottomed pan or kadai, combine the grated red carrots and full-fat milk. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer, stirring occasionally, until all the full-fat milk has evaporated and the red carrots are tender. This process typically takes 45-60 minutes.

Add the ghee to the pan and sauté the red carrots mixture on medium heat for 10-15 minutes, stirring continuously, until the red carrots turn slightly darker and fragrant, indicating they are well roasted in the ghee.