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Spiced warm carrot halwa

Heat the ghee in a wide non-stick pan, add the carrot and spices and cook over a medium heat for 10 minutes. Pour in the milk and continue to cook, stirring and scraping down the sides until the carrot “has drunk all the milk” or it is quite dry. Add the sugar, it will liquefy again and cook over a gentle heat for 10 minutes. Serve with a coconut custard and toasted, chopped almonds and cashews.


Serves 6

1/4 cup ghee

500g carrots, scraped, grated

5 green cardamom pods

1 cinnamon stick

1 star anise

350ml full-fat milk

1/2 cup caster sugar