To begin making the Gajjar Halwa Recipe, make sure you have all the ingredients ready and kept by the side. Grate the carrots using a hand grater or a food processor. 

Heat 2 tablespoons ghee in a heavy bottomed pan; add the carrots and sauté for a few minutes until the carrots become lightly soft.

Add the milk and turn the heat to medium high and allow the milk and carrot mixture to come to a boil. Once the milk and carrot mixture come to a boil, turn the heat to medium low and cook the gajjar halwa until entire milk is evaporated.

This process will take close to 35 to 40 minutes.  Make sure you keep stirring the Gajjar halwa with a wooden spoon every time the milk froths up. Stirring also prevents the halwa from sticking to the bottom of the pan.

Half way through this process, add the sugar and cook and stir until the entire milk is evaporated and until the Gajjar halwa mixture is thickened.

When you notice a halwa like consistency, add the remaining ghee, cardamom powder, saffron and the sliced almonds. Simmer for another 5 minutes and turn off the heat.

Transfer the Gajjar Halwa to a serving bowl and serve hot or cold for a delicious dessert after a meal.

You can serve the Gajjar Halwa for the cold winter nights, topped with vanilla ice cream or on its own. Serve Gajjar Ka Halwa Recipe as a dessert after your delicious festive meal of Jodhpuri Aloo Ki Sabzi, Ajwain Puri and Boondi Raita.