Carrot Halva

Preparation

1. Put the carrots, milk, and cardamom pods into a wide, heavy bottomed pot and bring to a boil. Turn the heat down to medium low and cook uncovered, stirring from time to time, until all the liquid has evaporated, about 30 to 40 minutes. How long this takes will depend on the width of the pan – the wider the pan, the faster the milk will cook down. Stir frequently before the end to prevent burning.

2. Heat the ghee in a separate wok or sauté pan over a medium low heat. Once hot, add the carrot mixture, and stir-fry until the carrots turn rich, reddish brown, and have lost their wet milky look, about 10 to 15 minutes.

3. Stir in the sugar, raisins and pistachios, and cook for another 2 minutes. Serve warm or at room temperature with yogurt.

To learn more about the health benefits of ingredients in this recipe, see our articles on carrots, milk, sugars, and raisins.

Ann's Tips and Tricks

Ghee is clarified butter. If you can’t find it in your local store, it’s easy to make your own:

Slowly melt ½ cup of unsalted butter in a small saucepan over a medium-low heat. When it starts to foam, continue cooking until the foam subsides and the butter is full of nutty brown specks. Pour through a fine mesh strainer or cheesecloth into a warmed jar. Cool. It will keep in the fridge for several months.

Eat all sweet, sugary treats in moderation. A little bit of what you like does you good, but don’t overdo it!