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.

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.

Drain off any oil which may appear, and spread the halva mixture onto a flat dish.

Serve hot, or cold, sprinkled with the pistachio nuts.