Ingredients Jump to Instructions ↓

  1. 6 Carrots (medium)

  2. 3 cups 711ml Milk

  3. 8 Cardamom

  4. 6 tablespoons 90ml Ghee or sweet butter

  5. 6 tablespoons 90ml Sugar

  6. 2 tablespoons 30ml Golden raisins

  7. 1 tablespoon 15ml Pistachio nuts - crushed

  8. 1 1/4 cups 296ml Heavy cream - lightly beaten

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


Send feedback