Purple Carrot Halwa with Toasted Nuts and Condensed Milk - Chef Recipe by Michael Stolley

Ingredients

1kg purple carrots
384mL creamy evaporated milk
3 Tbs ghee
1 Tbs pistachio kernels
1 Tbs cashew nuts
1 Tbs whole almonds
2 Tbs golden raisins
1 cup white sugar
1 Tbs ground cardamom

Method

Place a pan on a low heat and toast all the nuts lightly until fragrant, remove from the pan and set aside.

Peel and trim carrots, then give them a light rinse to remove any excess dirt. Grate in a food processor, or by hand grater.

Heat 2 tablespoons of ghee in a medium to large pot on high heat. Add carrots and saute for 5-8 minutes to release moisture. Add raisins and continue to cook for a further 2 minutes, before adding evaporated milk.

Reduce heat to medium and stir constantly as milk catches very easily and will leave the halwa tasting burnt.

Simmer until all the milk is evaporated. Add remaining ghee, sugar and cardamom powder and cook until the halwa becomes sticky.

This recipe can also be made with full cream milk by doubling the liquid quantity, using the same cooking method.

To plate:

Place a ladle full of warm halwa in a bowl, drizzle with condensed milk and garnish with toasted nuts.

Recipe provided by ISH Restaurant