Carrot halwa
This sweet, carrot-based dessert with sultanas and pistachios is richly flavoured and perfect for a nourishing after-dinner treat
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
20
MINUTES
Ingredients
450g carrots
700ml milk
8 whole cardamom podsÂ
5 tbsp vegetable oil or gheeÂ
5 tbsp caster sugarÂ
1-2 tbsp sultanasÂ
1 tbsp shelled, unsalted pistachios, lightly crushed
275ml cream (optional)
Method
Peel the carrots and grate them either by hand or in a food processor.
Put the grated carrots, milk, and cardamom pods in a heavy bottomed pot and bring to a boil. Turn heat to medium and cook, stirring now and then, until there is no liquid left. Adjust the heat, if you need to.
This boiling down of milk will take at least half an hour or longer, depending on the width of the pot.
Heat the oil in a non-stick frying pan over a medium-low heat. When hot, put in the carrot mixture.
Stir and fry until the carrots no longer have a wet, milky look. They should turn a rich, reddish colour.
This can take 10-15 minutes.
Add the sugar, sultanas and pistachios. Stir and fry for another 2 minutes.
This halva may be served warm or at room temperature. Serve the cream on the side.
This recipe is from Madhur Jaffrey’s Indian Cookery, published by BBC Books
