Method

Gajar Halwa

• Grate carrots and set aside.
• Add grated carrots to a pot, mix well, cover, and cook on low–medium heat until almost cooked.
• Remove lid, add oat milk, cover, and simmer until milk is absorbed, stirring occasionally.
• Add sugar and sauté until the halwa reaches desired consistency.
• Tip: You may add melon seeds or raisins with sugar and serve halwa on its own.

Phirni

• Wash rice and soak in water for 30 minutes.
• Drain water. If using basmati, grind coarsely. (Ambemohar rice can be used as-is.)
• Bring milk to a boil in a pan.
• Add ground rice and cook, stirring continuously until rice is fully cooked.
• Add sugar and cook for 3–4 minutes.
• Add 2 tbsp prepared gajar halwa and mix well.
• Serve with extra halwa on top if desired. Can be served hot or cold.

Recipe Notes:

• Carrots taste best in winter and give natural sweetness.
• Stir phirni continuously to prevent sticking.
• Can be prepared in advance for parties.
• Serve warm or chilled — both taste delicious.