Who would have thought that the humble carrot could turn into something so sweet, delicious, and satisfying? This carrot surprise is a favorite at our classes, and takes “eat your veggies” to a new level. Take care, a little of this simple, rich, Carrot Halva goes a long way.
- 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.
- 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.
- Stir in the sugar, raisins and pistachios, and cook for another 2 minutes. Serve warm or at room temperature with yogurt.
- 1 pound carrots, peeled and grated, either by hand or in a food processor
- 2½ cups whole milk
- 8 white or green cardamom pods
- 3 tablespoons grape seed oil or ghee (See Ann’s Tip)
- 3 tablespoons fine brown sugar (I like Florida Crystals), or to taste
- 2 tablespoons golden raisins
- 1 tablespoon raw, unsalted pistachios lightly chopped (optional)
- Greek yogurt, for garnish (optional)
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!