PREPARATION

1. In a mixing bowl, add 300 grams all purpose flour, 160 grams butter and mix it well.

2. Add 50 grams Icing sugar, 35 milliliters milk and knead it into a smooth soft dough.

3. Wrap the dough in plastic wrap and refrigerate for 5 - 6 hours.

4. Take 550 grams carrots and grate them with the help of a food grater.

5. Keep aside.

6. Heat 1 teaspoon ghee in a pan, add 20 grams cashews, 20 grams almonds, 15 grams pistachios and roast for 3 - 5 minutes on medium heat.

7. Remove it from heat and keep aside.

8. Heat 45 milliliters ghee in a heavy skillet, add 550 grams grated carrots and mix it well.

9. Cook for 5 - 7 minutes on medium heat.

10. Then, add 220 milliliters milk and mix it well.

11. Bring it to a boil.

12. Now, add 145 grams condensed milk, 2 tablespoons sugar and mix it well.

13. Add 50 grams khoa, 1/2 teaspoon cardamom powder and mix it well.

14. Cook for 8 - 10 minutes on medium heat.

15. Now, add the roasted dry fruits and mix it well.

16. Cook for 3 - 5 minutes on medium heat.

17. Remove it from heat.

18. Take a the dough and flatten it with the help of a rolling pin.

19. Cut out a circle from it.

20. Take a tart moulder and fit the dough circle inside it properly.

21. Prick it with the help of a fork.

22. Preheat the oven to 350°F/180°C. Bake for 30 minutes.

23. Remove it from oven and allow it to cool.

24. Fill it with prepared gajar halwa.

25. Garnish with pistachios.

26. Serve.