Name: Carrot Halwa
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 10 ml ghee; 1 cinnamon; 1 cardamom pods; 500 ml carrots grated; 100 ml water boiled; 150 ml milk fat-free; 75 ml condensed milk; 5 ml cardamom powder; 20 ml almonds flaked; 15 ml pistachios chopped; 20 ml almonds flaked, coloured; 2 ml edible glitter

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Ingredients (12)

10 ml	ghee
1	cinnamon
1	cardamom — pods
500 ml	carrots — grated
100 ml	water — boiled
150 ml	milk — fat-free
75 ml	condensed milk
5 ml	cardamom — powder
20 ml	almonds — flaked
15 ml	pistachios — chopped
20 ml	almonds — flaked, coloured
2 ml	edible glitter

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Method:

Use a medium size non stick pot and on medium heat, heat the ghee, before adding the cinnamon stick and cardamom pod.

Add the grated carrots and mix thoroughly, before adding the water-cover the pot and allow the carrots to cook till the water had has burnt out.

If your carrots are bit on the tough side, add a bit more water so they cook till soft.

Once the carrots are cooked add the milk and once again let it cook till the milk is burnt out.

Now you can add the condense milk, cardamom powder, flaked almonds and chopped pistachios-mix thoroughly ensuring that you have a thick consistency of the carrot mixture it should look like a very soft scone dough.

Serve into dessert bowls. Garnish with coloured almonds and edible glitter it can be served warm or chilled.

Recipe reprinted with permission of Usha Singh. See her blog Healthy Vegetarian Foods, for more recipes.