Hazel made pumpkin halwa last year but this version is even simpler. These quantities make a small batch because they are the sweetest things in the world. but double or even treble them if you're making them for a party. You could have a delicious Indian afternoon tea if you made these with our gluten-free pakora and oven-baked onion bhajis.
You will need:
- 225g carrots, peeled and grated (approx. 2 medium carrots or 1 large)
- 280g condensed milk
- 1/2 tsp ground cardamom seeds
- 12 flaked almonds*
- Bring the carrots and condensed milk to the boil in a heavy bottomed saucepan. Leave it to simmer, stirring occasionally, until the mixture has thickened and the carrots have a slightly glossy look. You can cook over a high or low heat depending on how much time you have to stand and stir it.**
- Stir in the ground cardamom seeds and half the almonds. Transfer to a serving dish and garnish with the remaining almonds.
- Leave to cool, then cut into cubes and serve.
* my grandmother has since passed away, so I can't ask her about the oddly precise measurements. 12 flaked almonds? Would 13 ruin things?
** I love this advice. No time in the kitchen? Simply turn the temperatures up! It's fine!
Photo from Jing A Ling's Flickr photostream.