Carrot halwa (gajar halwa)
- Preparation and cooking time
- Serves 4
- 500g carrots, coarsely grated
- 8 green cardamom pods, pierced with a knife
- 500ml whole milk
- 125g unsalted butter
- 100g caster sugar
- 25g raisins
- 25g blanched almonds or chopped pistachios, roughly chopped
- STEP 1
Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.
- STEP 2
Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.
- STEP 3
Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.