Halva (or halwa) means a lot of different things to a lot of different people. In India, it is a sweet confection, typically with moong dal (mung bean), semolina, wheat or carrot as a primary ingredient. I’ve never met a halva I didn’t like, but my favorite is carrot halva. – g
Ingredients
• 6 carrots
• 3 cups (700 ml) milk
• 8 whole cardamom pods
• 6 Tbsp vegetable oil, butter or ghee
• 5 Tbsp sugar
• 1 Tbsp shelled, unsalted pistachios (optional)
• 1-2 Tbsp golden raisins (optional)
Peel and grate the carrots. Put the grated carrots, milk and cardamom in a heavy pot and bring to a boil. Cook on medium for as long as half an hour, stirring frequently, until no liquid remains. Heat the oil in a non-stick skillet over medium-low heat. Add the carrot mixture to the skillet. Stir-fry ten to fifteen minutes until the mixture obtains a rich, orange-red color. Add the sugar and any optional ingredients and cook, stirring, for another two minutes. Serve warm or at room temperature.
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