500g butternut (cubes)2 carrots1 liter milk2 pieces taj (cinnamon stick)3 elachie pods½ cup solid ghee (Clarified butter)¼ cup semolina wheat1 cup hot water1 tin condensed milk½ cup Klim2 tablespoon desiccated coconut1 teaspoon elachie powder1 teaspoon saffron threadsFew drops egg yellow food coloring (if the halwa is too light) Garnish-Sliced almonds/pistachios
1. Steam cubes in microwave till tender. Mash. 2. Peel and grate carrots.3. Place carrots and butternut into a pot and boil with milk till liquid has completely reduced and pulp has formed. Remove from heat.4. In a separate pot, melt ghee (Clarified butter), add elachie pods and cinnamon sticks.5. Braise semolina till golden, then add water to pot and let semolina swell.6. Add in butternut pulp, mix in.7. Allow to heat up, add in Klim, condensed milk, coconut, saffron and elachie powder.8. Cook, making sure it doesn't scorch at bottom of pot, stirring continuously until thickened to right consistency. 9. Turn off the heat and allow to steam.10. Garnish with dessert cream (optional) and sliced almonds/pistachios.