This is a classic Indian sweet, made of cooked-down carrots. It resembles mashed sweet potatoes in both texture and savory-sweet flavor, but has some added treasures: almonds, pistachios, raisins and khoya.
1 kg Carrots, peeled and grated
1 L Milk
300 g Sugar
100 g Ghee (or veg oil)
5 g Cardamom Powder
60 g Khoya, grated (or ricotta)
20 g sliced Almonds
10 g Pistachio
15 g Raisins
Heat half the ghee in a large pan and add the carrots. Saute, stirring often, until the carrots have reduced in volume by 1/2 and have a texture resembling mashed sweet potatoes - about 30 to 45 minutes.
Add the cardamom powder and milk. Continue to cook until milk has evaporated - another 30 minutes or more. Add sugar and cook for a further 5 minutes until it has dissolved.
Remove from heat, and add the grated khoya, and mix well.
Heat the rest of the ghee and fry the almonds, pistachio, and raisins. Drain, and add to halwa. Serve hot or cold.