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Carrot Halva
Halva is a (very) sweet dessert which originated in the Middle East.
Serves 8 - 10
Ingredients
4lb (2kg) large sweet carrots, peeled and shredded
1 1/2 pts (900ml) canned evaporated milk
1 1/2 lbs (750g) granulated sugar
6 oz (175g) unsalted butter
3 oz (75g) raisins
seeds of 10 cardamoms crushed
4oz (100g) chopped mixed nuts (blanched and chopped almonds, cashews, pistachios, etc)
Single cream
Method
Put the carrots, evaporated milk and sugar into a large solid based pan and bring to the boil.
Reduce the heat and cook the carrots gently for 30 - 40 mins, or until the milk has evaporated.
Add the butter and raisins and stir over a gentle heat for 8 - 10 mins, until the Halva is dark and leaves the sides of the pan clean.
Add the cardamom seeds and mix well.
Pour into a flat shallow dish about (2.5cm) 1" deep.
Flatten the Halva evently with a spatula.
Sprinkle with the chopped nuts.
Serve hot or cold cut into squares with single cream.