Carrot Halwa Recipe

Ingredients:

• 3 medium carrots (about 1/2 pound), peeled and coarsely grated
• 1 quart whole milk
• 1/2 cup condensed milk (or light cream)
• sugar (sweeten to taste, maybe 3/4 cup)
• 3/4 cup whole blanched unsalted almonds, pulverized in a blender
• 2 tablespoons unsalted, slivered, blanched almonds, toasted
• 2 tablespoons ghee (Indian-style clarified butter) or just butter
• 1/2 teaspoon cardamom seeds, crushed
• 2 tablespoons cardamom seeds, crushed
• 2 tablespoons unsalted roasted pistachio nuts

Directions:

1. In heavy saucepan, combine carrots, milk and condensed milk (or cream) and bring to a boil over high heat, stirring continuously.
2. Reduce heat to moderate and cook for 1 hour, stirring frequently, until the mixture has been reduced by half and coats a wooden spoon thickly.
3. Stir in sugar (as needed for taste) and cook for 10 more minutes or until thick enough to form a heavy mass.
4. Remove from heat and stir in the cardamom seeds.
5. Spread the halwa on a heatproof platter and decorate with pistachios and slivered almonds.
6. Warm before serving.