1kg carrots (grated)
10 cardamom pods
Pinch of saffron (1tbsp hot milk to bring out the colour)
300ml full cream milk
Pinch of salt
Zest of one orange
1tbsp pistachio nuts
1tbsp cashew nuts
Add one tablespoon ghee to a hot pan or pot and sauté carrots for 15-20 minutes.
Remove seeds from cardamom pod and grind into a powder (save the shells to infuse into the milk).
In a jug add 300ml milk and cardamom shells and boil in the microwave. Add the sugar, salt and milk to the pot and cook on high (stirring continuously) for roughly 30 minutes or until the carrots are translucent.
In a small pot or pan add 3 tablespoons ghee and heat it up, then add in the nuts along with the orange zest and cook for 30 seconds.
Pour the hot ghee and nuts over the halwa and incorporate. To serve, garnish the halwa with chopped up pistachios and enjoy.
Enjoy with a Rose mocktail
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