First Up: Wash the Carrots well, peel off the skins & grate it either with the help of a grater or even slice it very finely with the knife-(I’ve shown herein, both ways)-
Keep all other ingredients aforesaid ready & handy to you to start on with the cooking process further

Heat up a frying pan over the medium flame: Add in the ghee (keep some in the reserve for later use or if it’s okay with you, you can use a little bit of it extra at the end as well) to it & sauté well the grated carrots until the raw smell goes off & it shrinks substantially in its initial quantity/volume- Add in the measured milk to it & also the nutmeg & cardamom powders, mix everything well together until nicely combined and well blended together

Cover & cook for about 10-15 mins time while stirring occasionally in between- Once it’s seemingly well cooked, add in the measured sugar, milk powder & desiccated coconut to it- Mix everything well together until nicely combined and well incorporated- Increase the flame to the medium-high at this point to allow the melted sugar syrup to get well absorbed in the mixture gradually- Once that’s done, add in the reserved ghee & the chopped nuts into it

Mix everything well together finally, to get everything well blended & incorporated-
Time to turn off the flame once the very mixture starts leaving the pan on its own nicely (non-stick pans are always advisable for such items/dishes to prepare), let it rest on the hot oven itself & eventually, cool down a bit but not completely at all- It should feel warm still while touching it

That’s the time when the Halwa need be rolled out by greasing your both the palms with some ghee and shape them into round balls (alike any other laddoos) & also, a bit of the same mixture can be well filled into a greased baking tray or a steel plate (any shape)- You can either choose to roll each one of them out to form the Laddoo shapes or simply transfer it to a greased tray/dish/plate- To slice them up later on into the very Burfi patterns, hence it’s named as the GAJRELA !!!

Then, garnish it your own way or as aforesaid I’ve done- Refrigerate the same for at least 3-4 hrs time before serving them or the set Gajar Halwa is cut into the Barfis of your desired shapes & sizes & pertaining to your tastes- Transfer them accordingly to a nice serving plate/platters or however you wish to display them to relish such a DELISH in your very own choicest ways

The same ingredients, procedures, methods & rest everything need be followed to the T- If you want you can make its entire consistency a bit more sticky while preparing this Gajrela & ideally, that’s how it is-However, I’ve kept it as is because, I don’t usually don’t prefer personally sweets/deserts to be overly chewy

Just once it’s been cooked, prepared & ready- Transfer it to a greased pan/dish/tray of your choice- Tap it nicely & flatten it from the top with the help of a spatula & sprinkle some more finely chopped nuts & if you prefer to put the edible vegan siver foil (Chandi ke Vark) & allow it to rest in the fridge for a min. of 3-4 hrs time before slicing it up nicely post garnishing the same, in your very own way

It looks not only jaw dropping gorgeous but taste immensely flavourful & decadent both…!!!
Serve it cold or hot- in your anytime snacking/binging purposes, welcome & treat your guests, friends & family, colleagues or even during any small get togethers at home on a cosy chilli evening with your favourite hot cuppa or whatever serves you the best alongside it