- Firstly wash the carrot, grate them. Now heat a pan and add 1/4th cup of ghee. Once the ghee gets hot, add the grated carrots in it. Now mix it well with the ghee, keep the flame low and cover the pan & let it cook until the carrot becomes little mushy. You will notice that the colour of the carrot mixture has now changed.
- Now until the carrots are getting cooked, let's heat a tbsp of ghee in a tadka pan, then add some chopped dry-fruits into it. Fry them until it becomes little brown in colour. Now keep this fried dry-fruits aside.
- Next heat half litre of milk and let it come to boil, boil it until the milk comes to half of its quantity. Keep stirring in between so that it doesn't gets burnt from the bottom of the pan.
- Now let come to the carrot mixture, now we have been cooking the mixture for 10 to 15 mins now. Then add a cup of milk and let it cook for another 10 mins.
- Now let's check the consistency of rabri. At this point of time, add condensed milk or sugar as per your taste. Add 1/4th tsp of elaichi powder too, as mentioned in the ingredients section. Now mix everything well.
- Your rabri is now ready. Let it come to the room temperature then keep it in a refrigerator for half an hour.
- Your rabri part has now completed. Now lets come to halwa part. Add half tsp of elaichi powder or you can also add this later on. Mix it well. The milk will be absorbed a lot more now.
- Cook for some more minutes until the milk is absorbed completely. Now add the fried dry-fruits and mix it well with the mixture.
- Then add 2 tbsp of ghee and cook for sometime. Adding ghee at this point of time is completely optional.
- Then add the grated khowa and mix it. Cover it , keep the flame at the lowest and cook further for 8 to 10 mins.
- Further add the required condensed milk or sugar, as per your taste at this point and mix it. Keep the flame low and cook it for 10 to 12 mins more.
- Finally add some more elaichi powder and ghee to give a good texture and fragrance. But this step is completely optional. Your gajar ka halwa is now ready to serve. You can serve it as it is. But I prefer to serve it with a twist of rabri for making it the yummiest. Let's see further how to serve it.
- Firstly let the halwa come to the room temperature then take a baking dish or any glass dish. Pour half of the mixture into the dish and level it with the help of a spatula, as shown in the image.
- Now pour the rabri over it. (which you have kept in the refrigerator). Level the rabri well over the halwa.
- Then again over it, pour the rest of the halwa and level it once again with the help of a spatula.
- Now sprinkle some chopped nuts over it gor garnishing. I have spread a tbsp of rabri at the centre and then sprinkled some fried chopped nuts to add more beauty to the dish. Refer to the image below. Now your layered gajar ka halwa is now ready to serve.
