Prep time 15 mins Cooking time 1 hour 30mins Serves 4
2 tbsp ghee 8 green cardamom pods, seeds only, crushed 500g carrots, peeled and grated 750ml full-fat milk 250g sugar 4 tbsp raisins A pinch of saffron threads Almond and pistachio slivers, to garnish
Heat the ghee in a heavy, high-sided skillet or saucepan. Add the crushed cardamom seeds and stir for about 30 seconds, until fragrant. Add the grated carrots and fry for about 3minutes. Pour milk and bring it to the boil. Boil, stirring constantly, for 5 minutes. Turn the heat to lowand simmer the halwa uncovered for about an hour. Stir frequently to prevent the milk from forming a film or scorching the bottom. The milk should have reduced bymore than a third by the end of the hour. Add sugar, raisins and saffron to the pan and stir. Turn up the heat up to medium and cook, stirring frequently, until the halwa is thick and glossy – 15 to 20 minutes. When ready to serve, garnish with almond and pistachio slivers.