Rec credit : Indian delights A few strands on saffron 2 cups carrot pulp 2 litres milk1 cup ghee (Clarified butter)2 tablespoon taystee wheat 1 tin cream (155g)¼ cup sugar 1 teaspoon Elachi (cardomom) powder 1 tin condense milk2 tablespoon ground almonds3 tablespoon blanched slivered almonds and pistachios 1 tablespoon desiccated coconut Peel and wash clean the carrots. Grate it finely. Boil this pulp in milk over low heat carefully watching and stirring at intervals to prevent milk from scorching. If boiled too fast the carrot will not blend in smoothly in the milk.When mixture is thick and mushy, leave aside and in a separate pot, heat the ghee (Clarified butter) with the taystee wheat, till it’s golden brown. Add the carrot pulp to this and stir vigorously. Add cream, condense milk, coconut and ground almonds and sweeten with sugar to taste. Some people prefer halwas very rich and sweet, in which case add more sugar. The halwa must now be stirred vigorously as it will after the sugar stage, scorch very easily. When the halwa is fairly dry and the ghee (Clarified butter) skims to the top it is done. Before serving sprinkle silvered almonds and pistachios.