Carrot Halwa

Today, essentially a dish from the Punjab in India,  halwa is also popular in the Middle East and is easy to make at home. Here is a recipe for my favorite - carrot halwa.

Take 4 cups (for a cup use 240 gr (or 240 ml for a liquid) of peeled, grated carrots and fry, stirring often, in 4 tablespoons of ghee (clarified butter) in a wide, high sided pan for about 15 minutes. Then add 3 cups of whole milk and cook over a fairly high heat for 30 minutes, stirring often. When most of the liquid has evaporated stir in 1 cup of sugar and continue to cook and stir for another 15 minutes. Then add the seeds of 4 cardamom pods (or more to taste) and cook for 10 minutes more. Delicious hot or cold. This is a very rich dessert. If you cannot buy ghee you can make your own clarified butter. Melt 250 gr of butter VERY slowly.  Remove the foam that forms on top.  You are left with clarified butter.