carrot halwa

• Heat the ghee in a thick-bottomed deep pot on medium heat. Add half of the cashews and fry until they take on a golden colour. This will only take a few minutes. Use a slotted spoon to remove them from the pan and set aside.
• Add the grated carrots to the ghee and mix well. Turn heat to low, cover pot, and cook, stirring often until they turn tender and are cooked, but not too coloured. This will take around 20 minutes, and the carrots should reduce to about to about half their original volume,
• Whilst the carrots are cooking, remove the seeds from the cardamon pods and coarsely crush.
• Coarsely chop the remaining raw cashews.
• Once the carrots are ready, remove the lid and add the jaggery, ground cardamom seeds, and the chopped cashews. Mix well.
• Add the condensed milk and stir well until combined. Simmer uncovered on low heat, stirring often, until the milk is absorbed and the halwa is adhering together. This will take around 35 to 40 minutes When cooked remove from heat and allow to rest for 10 minutes. Ther halwa will noticeably thicken.

to serve

• The halwa can be served hot, warm or cold. Garnish with the fried cashews to serve.