Introduction: Bajra Gajar Halwa combines the richness of traditional carrot halwa with the nutritional benefits of pearl millet. This delightful dessert is perfect for special occasions and winter evenings.

Ingredients:

• 1 cup Bajra (pearl millet), soaked overnight and ground to a coarse paste
• 4 cups grated carrots
• 1 cup milk
• 1/2 cup ghee
• 1 cup jaggery, grated (adjust to taste)
• 1/2 tsp cardamom powder
• 1/4 cup chopped nuts (almonds, cashews, pistachios)
• 2 tbsp raisins

Instructions:

1. Cooking Bajra:
   • Heat 2 tablespoons of ghee in a heavy-bottomed pan.
   • Add the ground bajra and sauté on low heat until it is aromatic and slightly golden, about 10-15 minutes. Remove and set aside.
2. Cooking Carrots:
   • In the same pan, add another 2 tablespoons of ghee.
   • Add the grated carrots and sauté on medium heat until they become soft and release their juices, about 10-15 minutes.
3. Combining Ingredients:
   • Add the cooked bajra to the sautéed carrots and mix well.
   • Pour in the milk and cook the mixture on low heat until the milk is absorbed, stirring occasionally.
   • Add the grated jaggery and mix well. Cook until the jaggery melts and the mixture thickens.
4. Final Touches:
   • Add the remaining ghee, cardamom powder, chopped nuts, and raisins. Mix well.
   • Cook for another 5 minutes until the halwa reaches your desired consistency.
5. Serving:
   • Serve hot Bajra Gajar Halwa garnished with additional nuts if desired.

Tips:

• Adjust the sweetness by increasing or decreasing the amount of jaggery.
• You can also use sugar instead of jaggery if preferred.