Carrot halwa (gajar ka halwa)

Ingredients

• 1 lb carrots
• 6 cardamom pods
• 2 1/2 cups milk (whole/full fat)
• 1 tbsp butter (or ghee)
• 1/2 cup sugar (or can use jaggery)
• 2 tbsp slivered almonds (or chopped, roasted unsalted cashews)
• 2 tbsp raisins (optional)

Instructions

1. 1

   Peel and coarsely grate the carrots. Lightly crush the cardamom pods so that they crack open slightly but still hold the seeds inside.

2. 2

   Place the carrots, milk and cardamom pods in a heavy based pot/pan, ideally relatively wide and place over a medium heat. Bring to a simmer and cook, stirring occasionally, until there is almost no liquid left. Cook over a steady simmer, reducing the heat if needed so that it doesn't burn but you want it bubbling enough so the liquid evaporates. This will take around 35-45 minutes or so, depending on the temperature, width of the pot etc. You will not need to stir much to start but will need to more as it cooks down to avoid the bottom sticking and burning.

3. 3

   Once the liquid has largely gone, add the butter or ghee and mix in. Cook a couple minutes more until the butter is absorbed and there is no liquid left.

4. 4

   Now add the sugar and mix through. The mixture will become glossy as the sugar dissolves. Remove the cardamom pods at this point to avoid having them in the end dish. Cook a minute more then add the nuts and raisins, if using. Mix through and either serve warm or allow to cool if serving at room temperature.