Velvety Carrot Cardamom Halva

1. Boil Carrots in Milk

Start by placing a 10-inch heavy-bottomed pot on the stove and combining the milk, grated carrots, and cardamom pods. Bring the mixture to a boil. This initial step is crucial because cooking the carrots in milk will soften them and reduce their volume, which intensifies their flavor and helps form a homogeneous mixture.

2. Cook Carrots

Once it reaches a boil, lower the heat to medium and let it cook for about 30 minutes. Stir occasionally to ensure the mixture doesn’t stick to the bottom. You'll know it's ready for the next step when there's no liquid left in the pot.

3. Fry Carrot Mixture

Next, add the vegetable oil or usli ghee to the pot. Now, fry the carrot mixture continuously for another 30 to 40 minutes. This step is key to achieving the perfect halva. Frying the carrots after the liquid has evaporated will caramelize them, giving the halva its signature reddish-brown color and a rich, deep flavor. Keep stirring constantly to avoid burning and to ensure even caramelization.

4. Add Sugar and Nuts

After frying, stir in the sugar, and if you're using them, add the lightly fried raisins and almonds. Cook everything together for another 2 minutes, allowing the sugar to dissolve and blend into the mixture.

5. Cool and Refrigerate

Turn off the heat and let the halva cool. Cover the pot and refrigerate it until you're ready to eat.

6. Serve

When it's time to serve, you can enjoy the halva either warmed up or at room temperature. For an added touch of decadence, consider serving it with a drizzle of heavy cream.