Cardamom Carrot Halwa with Toasted Cashews
Grated carrots cooked down slowly in milk until sweet and fudgy, scented with cardamom and topped with ghee-fried cashews and sultanas.
Ingredients
- Carrots750 g
- Whole milk750 ml
- Caster sugar100 g
- Ghee3 tbsp
- Cardamom pods6 pc
- Cashews40 g
- Sultanas30 g
Method
- 01
Peel and finely grate the carrots, then put them in a wide heavy-based pan with the milk and bring to the boil over medium-high heat.
- 02
Simmer briskly for 45 minutes, stirring every few minutes and more often towards the end, until the milk is almost completely absorbed.
- 03
Crush the cardamom pods and grind the seeds, then stir them into the carrots with the sugar and 2 tbsp of the ghee and cook, stirring constantly, for 10 minutes until glossy and pulling away from the sides of the pan.
- 04
Meanwhile, fry the cashews and sultanas in the remaining 1 tbsp ghee in a small pan for 2 minutes until the cashews are golden and the sultanas plump.
- 05
Serve the halwa warm, topped with the cashews and sultanas.
Cook with what you have.
CulinaX keeps track of your kitchen, finds recipes you can make tonight, and talks you through them step by step. Free to start.
Make a free account