Carrot Halwa
Steps
- Peel and finely grate 650g of carrots. Put in a heavy pan with 4 cups of whole milk. Bring to a gentle boil, then reduce the heat.
- Simmer, stirring regularly and scraping the sides, until the carrots are tender and about three-quarters of the milk has evaporated.
- Stir in 4 tablespoons of ghee, 180g of sugar, and ½ teaspoon of ground cardamom. Cook over low heat, stirring often.
- When nearly dry, add 10 chopped cashews, 10 chopped almonds, and 2 tablespoons of golden raisins. Continue stirring until no liquid remains. Serve warm or cold.