Carrot halwa

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.

Serves 1-2

Ingredients

• 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

To garnish

• finely chopped pistachios or almond slivers

Method

1. Melt the ghee in a small heavy bottomed frying pan.
2. Add the cardamom and the carrots and saute for 3-4 minutes on a medium heat.
3. Add the pistachios, almonds, sultanas, sugar and cinnamon and mix well.  Cook for a minute or two.
4. Now add the cream and mix again.  Turn down the heat and put a lid on the pan.  
5. Stirring occasionally, let the halwa cook for five minutes or until the carrots are soft. 
6. Remove the cardamom pod.
7. Garnish with the chopped pistachios or almond slivers.
8. Serve warm.