Carrot Halwa
Carrot Halwa
Adapted from Asma’s Indian Kitchen
This is a delicious dessert that highlights the natural sweetness of carrots!
3 3/4 cups whole milk
1 lb 2 oz carrots, coarsely grated
3 cardamom pods
Pinch of cinnamon
3 1/2 tbs. ghee or unsalted butter
1 cup sugar
Handful of slivered almonds or pistachio (optional)
Whipped cream or clotted cream for serving
In a large thick-bottomed pot, bring the milk to a boil. Add the grated carrots and stir, returning the mixture to a boil.
Add the cardamom pods and the cinnamon, and lower the heat to prevent the milk from scalding. Cook for two hours, stirring occasionally to prevent the mixture from sticking to the pot.
When all of the milk has been absorbed, add the ghee or butter and the sugar. Stir for twenty minutes until the sugar has dissolved and the carrots are moist, but no extra liquid remains in the pan.
Serve warm, topping with the slivered nuts and a dollop of whipped cream.
