It's finals week. Finals to end all finals, my very last class to be exact (at least for this degree). I've been staring at the computer screen for several hours. A numbing sense of lethargy overwhelms me when I can't think of anything more to write. Whenever my brain is mush, I turn to cooking. It's not exactly nihilist extremism, but it is a good distraction.

Stimulating new flavors like Gajar ka Halwa, Indian carrot cake, or carrot halva is an instant comforting equalizer. The fluffy sweetness brings a wonderful joy rushing happiness to my brain. Simple and delicious.



Ingredients for carrot halva:

1 kg Carrots
1 liter of Milk
1 teaspoon Cardamom seeds
3/4 cup Water
3 tablespoons Ghee (substitute with unsalted butter)
2 tablespoons Raisins
2 tablespoons Almonds
2 tablespoons Pistachios
450 grams Sugar ( I cut this and used agave syrup to substitute)

Preparation of carrot halwa :

* Wash and grate the carrots. Soak the raisins in water for 30 minutes. Blanch and shred the nuts.
* Put the water to boil, when it starts boiling add the grated carrots. Cook for 5-7 minutes.
* Add the milk. Cook on a low flame for 1 hour stirring occasionally. Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
* Add ghee and simmer for 2-3 minutes. Add the slightly crushed cardamoms and the raisins. Mix well.
* Remove the gajjar halwa from heat and arrange in a serving dish. Garnish with almonds and pistachios. Serve cold, hot or at room temperature.