Page title and description
- 3 large carrots, grated
- 2 tbsp ghee (clarified butter), sunflower oil, or a mix of butter and oil
- 300ml milk
- 100g sugar, or to taste
- ½ tsp ground cardamom (ideally) or ground cinnamon
- 1-2 tbsp cashews, almonds or pistachio nuts, chopped
- 1-2 tbsp raisins or sultanas, soaked in warm water for 20 mins
Prep time: 5 min
Cooking time: 25 min
Step 1Fry the carrot gently in the butter or oil for about 4 minutes until it starts to turn translucent. Add the milk and simmer for 15-20 minutes, stirring occasionally, until the milk has evaporated by ⅔. Add the sugar and spice.
Step 2Stir through and continue to cook, stirring frequently to prevent burning, until milk disappears but the halva is still moist.
Step 3While the halva is cooking (or in advance if you prefer) toast the nuts in a dry frying pan until golden, or fry them in a little butter (this is more traditional).
Step 4Drain the sultanas or raisins. Mix nuts and fruit into the halva, or scatter over the top, before serving with the ice cream. The halva can be served warm or cold.