An unusual and fragrant dessert which is very sweet and spicy.
900 g (2 lbs) carrots, grated
430 ml (15 fl oz) evaporated milk
150 g (5 oz) sugar
2.5 cm (1 inch) piece cinnamon stick
2 bay leaves
60 g (2 oz) blanched almonds, chopped
120 g (4 oz) unsalted butter
8 green cardamoms, seeds removed and crushed
30 g (1 oz) pistachio nuts, chopped
430 ml (15 fl oz) evaporated milk
150 g (5 oz) sugar
2.5 cm (1 inch) piece cinnamon stick
2 bay leaves
60 g (2 oz) blanched almonds, chopped
120 g (4 oz) unsalted butter
8 green cardamoms, seeds removed and crushed
30 g (1 oz) pistachio nuts, chopped
method
1. Put the carrots, milk and sugar into a heavy-based saucepan, along with the cinnamon stick and bay leaves. Cook over a low* heat, until the liquid has almost completely evaporated.
2. Stir in the almonds, butter and cardamom seeds. Continue cooking over the low heat, stirring continuously, until the mixture in the pan changes colour from orange to a deep red or brown. This may take up to 40 - 45 minutes.
3. Drain off any oil which may appear, and spread the halva mixture onto a flat dish.
4. Serve hot, or cold, sprinkled with the pistachio nuts.
2. Stir in the almonds, butter and cardamom seeds. Continue cooking over the low heat, stirring continuously, until the mixture in the pan changes colour from orange to a deep red or brown. This may take up to 40 - 45 minutes.
3. Drain off any oil which may appear, and spread the halva mixture onto a flat dish.
4. Serve hot, or cold, sprinkled with the pistachio nuts.
serving amount
serves 6
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