Carrot Halwa


You Will Need:
300 g Carrots
½ Tbsp Ghee , Also known as clarified butter
1 ¼ cups (310ml) Whole milk
3 Tbsp Caster sugar
1 Tbsp Golden syrup
3 Green Cardamom pods
1 Rolling Pin
1 Frying pan
1 Sauce pan
1 Wooden or metal stirring spoon

Step 1:
Grate Carrots
Grate the carrots and set aside.

Step 2:
Melt The Ghee
In a deep frying pan, and on a low heat, add the Ghee (clarified butter) and once this has melted, add the grated carrots.

Step 3:
Mix The Ghee and Carrot
On a medium heat, stir the carrot for approx. 5 minutes until it has softened slightly and is well coated with the ghee (clarified butter). Ensure the carrot does not burn or stick to the pan by stirring constantly.

Step 4:
Add milk, stir and heat
Now add the whole milk and stir into the carrot mixture. Cook on a high heat until the liquid starts to boil. Then reduce the heat to allow the mixture to simmer on a low heat for 10 minutes.

Step 5:
Add sugar
Once the liquid has reduced slightly, add the caster sugar and the Cardamom seeds and stir into the mixture.

Step 6:
Stir and Heat
Keep stirring frequently whilst cooking on a low heat for 15 minutes, in order to prevent the carrot from burning or sticking to the pan.

Step 7:
Add Golden Syrup
When the liquid has reduced to less than half the original amount, add the golden syrup and stir in. Continue to allow the mixture to cook on a medium heat and stir constantly, until all of the liquid has evaporated leaving a sticky but moist carrot mixture.

Step 8:
Place the mixture in moulds or cookie-cutter shapes and allow to set for a few minutes before releasing them on a serving plate, then serve warmed and with an accompaniment of ice-cream.