Ingredients...

• 6 medium carrots
• 3 cups milk
• 8 whole cardamom pods
• 6 tbsp. vegetable oil or ghee
• 6 tbsp. sugar
• 1-2 tbsp. golden raisins
• 1 tbsp. shelled, unsalted pistachios, lightly crushed
• 1 1/4 cups double cream (heavy cream), lightly whipped (optional)

Instructions...

1. 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 heat to medium and cook, stirring now and then, until there is no liquid left. Adjust the heat, if necessary.

2. Heat the oil in a non-stick frying pan over 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.

3. Add the sugar, golden raisins, and pistachios. Stir and fry for another 2 minutes.

4. This halwa may be served warm or at room temperature. Serve the cream on the side.