Whipped cream and chopped toasted pistachios, to garnish
2 tbs ghee
500g carrots, grated
½ tsp ground cardamom
4 green cardamom pods
1 litre milk
12 pitted dates, chopped
50g caster sugar
50g chopped cashews, roasted
50g chopped almonds, roasted
1. Melt ghee in a large deep saucepan over medium heat. Stir in carrots and spices. Cook for 2 minutes. Stir in milk.
2. Simmer over lowest heat, stirring frequently, until ¾ of the milk has been absorbed. Stir in dates, sugar and nuts.
3. Cook until all the liquid has evaporated and mixture is soft and thick and carrots have become translucent.
4. Serve Halwa warm with whipped cream sprinkled with pistachios.
This recipe has been tested.