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Ingredients
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Quantity
|
|
Carrots – scrapped and grated
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1 pound or 6 medium
|
|
Milk – whole
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4 cups
|
|
Or
|
|
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Heavy cream
|
¾ cup
|
|
Sugar
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¾ cup
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|
Almonds – ground
|
6 tbsp
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Cardamom powder
|
½ tsp
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Pistachio nuts – coarsely crushed
|
3 tbsp
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|
Ghee (optional)
|
3 tbsp
|
Put the grated carrots, milk and heavy cream into a deep, large,
heavy saucepan. Bring it to a boil over high heat, stirring constantly. Reduce
the heat to moderate and cook, stirring constantly until the mixture has
reduced to about half its original volume and is thick enough to coat a spoon
heavily.
Stir in the sugar and cook for about 10 to 15 minutes. Reduce heat
to low and add the almonds and the ghee and stir for a few minutes more.
The "halwa "is done when the mixture is thick enough to
draw from the sides and bottom of the pan in a solid mass.
