Rec cred: old indian delights
Pic cred: ruhana ebrahim,
2 cups grated carrotsGood pinch saffron threads2 liters milk1 cup ghee (Clarified butter)2 tablespoon semolina155g (small tin) nestle dessert cream¼ cup ordinary sugar (or more to taste)1 teaspoon elachie (cardamom) powder397g tin condensed milk2 tablespoon badaam powder1 tablespoon desiccated coconut3 tablespoon slivered badaam/pistachios
1. On a low heat, boil carrots and milk, stirring continuously so milk does not scorch at bottom of pot.2. When it has thickened and turned mushy, leave aside.3. In a separate pot, heat ghee (Clarified butter).4. Add semolina and braise till golden.5. Add in carrots and mix in well.6. Add saffron, condensed milk, cream, badaam, coconut, elachie and sugar to taste.7. Mix in vigorously, becareful halwa does not scorch.8. When ghee (Clarified butter) rises to surface and halwa fluffs up, remove from heat.9. Serve hot with slivered badaam/pistas over.10. May serve with additional dessert cream.