Gajar Halwa: Indian Carrot Pudding with Pistachios and Cardamom

In a large heavy-bottomed pan or Dutch oven, combine the grated carrots and whole milk. Bring to a gentle boil over medium heat, then reduce heat to low and simmer, stirring occasionally, until most of the milk has evaporated and the carrots are tender, about 25-30 minutes.

Once the milk has mostly evaporated, add the granulated sugar to the carrot mixture. Continue to cook on low heat, stirring frequently, until the sugar dissolves and the mixture thickens, about 5-7 minutes.

In a separate small pan, melt the ghee over medium-low heat. Add the cooked carrot mixture to the pan with the ghee.

Sauté the carrot mixture in the ghee over medium heat, stirring continuously, for 10-12 minutes, or until the halwa turns a deeper orange color and starts to leave the sides of the pan.

Stir in the ground cardamom. Cook for 1 more minute, then remove from heat. Garnish with chopped pistachios before serving.