sweetTooth explains that gajar ka halva, the Indian pudding called carrot halwa in English, can differ drastically depending on where in India you are. The milky version she grew up with is the kind that’s made in Maharashtra or Madhya Pradesh, whereas northern Indian versions may not incorporate milk at all. Here’s her mother’s recipe:
Scrub a couple of pounds of fresh sweet carrots thoroughly to remove dirt, then grate coarsely. Melt 2 Tbsp. butter or ghee in a wide, preferably non-stick, pan. Add the grated carrots and saute them on medium heat until they soften and wilt a little, about 5 minutes. Then add enough whole milk to completely cover the carrots, and half and half to equal 1/4 the amount of milk used. Cook, stirring the mixture often, until it reduces to a consistency slightly thinner than ricotta. Next, add sugar to taste: start with 3/4 cup, and then adjust in 1/4 cup increments until it’s as sweet as you like. After you add sugar, the consistency will get thinner. Continue cooking until it thickens and the consistency is back to what it was before you added sugar. A few minutes before the halva is done, add the seeds from 8 whole green cardamom pods, coarsely ground in a mortar or pulsed in a spice grinder with 2 tsp. sugar, and (optionally) a pinch of freshly grated nutmeg.
Slivered pistashios or blanched almonds make a great garnish. Serve warm with hot puris, chilled on its own, or piping hot with a scoop of vanilla or cardamom ice cream.