Make some indulgent gajar halwa, a popular dessert in North India. Often served at Diwali to mark the change of seasons, it’s almost fudgy in texture
Prep:30 mins
Serves 4
500g carrots, coarsely grated8 green cardamom pods, pierced with a knife500ml whole milk125g unsalted butter100g caster sugar25g raisins25g blanched almonds or chopped pistachios, roughly chopped
STEP 1Put the carrots, pierced cardamom pods and milk in a heavy-based pan and bring to the boil. Reduce the heat and simmer for 1 hr, stirring frequently until the milk has evaporated.STEP 2Heat the butter in a deep pan, and stir-fry the carrot mixture for about 15-20 mins until darkened in colour and it has lost its wet, milky appearance.STEP 3Add the sugar, raisins and almonds or pistachios, and stir-fry the halwa for another 5 mins. Serve hot. Will keep, covered in the fridge, for up to a week, or in the freezer for up to six months.
