Carrot Halwa

Name: Carrot Halwa
Ingredients: 2 tablespoons ghee or neutral cooking oil; 1 pound carrots, peeled and grated on the large holes of a box grater; 8 green cardamom pods, seeds only, crushed; 3 cups whole milk; 1 1/4 cups granulated sugar; 1/4 cup raisins; Pinch saffron threads; 1/4 cup unsalted pistachio nuts, coarsely chopped

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Servings: 4

Author : Michelle Peters-Jones

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Ingredients

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2 tablespoons ghee or neutral cooking oil1 pound carrots, peeled and grated on the large holes of a box grater8 green cardamom pods, seeds only, crushed3 cups whole milk1 1/4 cups granulated sugar1/4 cup raisinsPinch saffron threads1/4 cup unsalted pistachio nuts, coarsely chopped

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Instructions

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Step 1

Heat the ghee or oil in a heavy, high-sided skillet or large saucepan. Add the crushed cardamom seeds and stir until fragrant, about 30 seconds. Add the grated carrots and fry for about 3 minutes.

Step 2

Add the milk and bring to a boil. Continue to boil, stirring constantly, for 5 minutes. Reduce the heat to low and simmer uncovered, stirring occasionally to keep the milk forming a film or scorching on the bottom, about 1 hour. The milk should be reduced by over a third.

Step 3

Add the sugar, raisins, and saffron and stir to combine. Increase the heat to medium and cook, stirring frequently, until the halwa is thick and glossy, 15 to 20 minutes. You can serve the halwa warm or cold. If serving warm, scoop into bowl, sprinkle with the pistachios, and serve. If serving cold, press the halwa mixture into small ramekins and chill. When ready to serve, flip out onto plates, sprinkle with the pistachios, and serve.