Carrot Halva (Halwa)

This unusual dish may take many by surprise. It is rarely, if ever, on the menu at restaurants as the idea of carrot as a sweet is alien to European palates. So for some it is an acquired taste - but once you acquire it - you will never regret it! It is reminiscent of rice pudding but more exotic and with less scrunched-up faces from those who have grown up with it. It is also a great way to get kids to eat both carrot and milk, with all their associated benefits.

Method

Ingredients :
500 g carrot grated
2 litre milk
250 g sugar
5-6 green cardamom pods
15-20 Raisins (optional)
1 tbsp (level) Butter/Ghee (optional)
mixture of Cashew/Almond/Pistachio (optional)

Equipment :
Grater - Large Pot - Wooden Spoon

1. Wash and scrape carrots. Grate using broad-holes on the grater.
2. Pour milk into large pot with cardamom pods and turn on the heat. Do not allow to boil over. Watch until first bubbles begin to appear and remove from heat.
3. Place grated carrot in milk and place back on heat and bring to boil again. Again do not allow to boil over.
4. Add sugar and leave to simmer, stirring every 10 to 15 minutes.
5. When milk has evaporated to the point where it is less visible, ie there less milky fluid around the carrot, increase heat and stir constantly.
6. In a frying pan heat the ghee/butter and fry the raisins until plump. Add to the halva mixture.
7. The halva is finished when there is no liquid present. It should be a rich carrot colour and no longer have a carrot texture. Allow to cool before shaping and placing in fridge to cool further.
8. Chop nuts and in a dry frying pan toast the nuts. Sprinkle over halva and serve.