Preparation / Directions:
Peel the carrots and grate them either by hand or in a food processor. Put the grated carrots, milk, and cardamom pods in a heavy bottomed pot and bring to a boil. Turn head to medium and cook, stirring now and then, until there is no liquid left. Adjust the heat, if you need to. Head the oil in a non-stick frying pan over a medium-low flame. When hot, put in the carrot mixture. Stir and fry until the carrots no longer have a wet, milky look. They should turn a rich, reddish colour. This can take 10-15 minutes. Add the sugar, golden raisins, and pistachios. Stir and fry for another 2 minutes.
This halva may be served warm or at room temperature. Serve the cream on the side.
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