To begin making the Gajar Halwa with Khoya, grate the washed and peeled carrots.

Heat a pressure cooker on medium flame, add ghee and grated carrots and saute for a couple of minutes. Sprinkle a little water and close the pressure cooker. 

Pressure cook the carrots for 1 whistle and turn off the flame. Allow the pressure to release naturally.

In the meanwhile, heat a kadai on medium flame, add milk and allow it to come to a rolling boil, turn down the heat and let the milk reduce to 3/4th its quantity.

Once the milk has reduced and thickened, add the grated khoya, elaichi powder and sugar.

Allow the khoya and sugar to melt and the whole milk mixture to come together. Now reduce the flame and transfer the cooked carrots into the milk.

Continuously stir the milk and carrot mix, till you get a thick gajar halwa.

Adjust sugar and elaichi according to your taste and add two more tablespoons of ghee and give the gajar halwa one final stir. 

Garnish the Gajar Halwa with dry fruits. 

Serve the warm Gajar Halwa along with some vanilla ice cream or cold Gajar Halwa with some Basundi (Rabri) Recipe (A Nutty Condensed Milk Pudding)