Ingredients

• 2 tablespoons ghee or oil
• 2 pounds carrots , grated
• 1.5 quartss whole milk
• 2 cups white sugar
• 0.5 cups raisins or sultanas
• 1.5 teaspoons ground cardamom
• 1 pinch saffron threads
• 8 tablespoons chopped pistachio nuts

Instructions

1. 1 Heat ghee in a large saucepan over medium heat and add carrots. Cook and stir briefly, about 3 minutes. Pour in milk and increase heat; bring to a boil and cook, stirring constantly, for 5 minutes. Reduce heat to low and simmer gently, uncovered, and stirring occasionally until moisture evaporates, about 1 hour.
2. 2 Bring carrot mixture back to a boil; add sugar, raisins, cardamom, and saffron. Cook and stir until mixture has thickened, about 10 minutes.
3. 3 Ladle carrot halwa into 8 individual serving dishes. Top each serving with 1 tablespoon pistachios. Serve warm or chill before serving.

Nutrition per serving