Last night was Diwali. Those of you who read my Diwali post last year will know that I am not fond of Indian sweets but a number of people have asked for a recipe for carrot halva and in an attempt not to be a grump on such a happy occasion I thought I would oblige.
This recipe is incredibly simple and actually very tasty. Unlike many Indian desserts it is not overly rich or sweet. I am having a small Diwali party tomorrow night and plan on serving this to my lovely guests (hello Varsha, Richard and mum!) while we watch the fireworks over London from our kitchen window.
- 1 teaspoon ghee or unsalted butter
- 1 cardamom pod
- 75 grams carrots - peeled and grated
- 6 pistachios - finely chopped
- 3 almonds - finely chopped
- 10-15 sultanas
- 2 teaspoons granulated sugar
- a pinch of ground cinnamon
- 2 tablespoons single cream
- finely chopped pistachios or almond slivers
- Melt the ghee in a small heavy bottomed frying pan.
- Add the cardamom and the carrots and saute for 3-4 minutes on a medium heat.
- Add the pistachios, almonds, sultanas, sugar and cinnamon and mix well. Cook for a minute or two.
- Now add the cream and mix again. Turn down the heat and put a lid on the pan.
- Stirring occasionally, let the halwa cook for five minutes or until the carrots are soft.
- Remove the cardamom pod.
- Garnish with the chopped pistachios or almond slivers.
- Serve warm.