This carrot halwa is a modern, easy version with condensed milk and a reduced cooking time – instead of whole milk and sugar. I served it in India, when my parents lived there.
100 g carrots, finely grated
200 g condensed milk (1/2 tin)
1/2 tsk powdered cinnamon
Raisins and pistachios
In a thick sauce pan bring carrots and condensed milk to a boil while stirring. Let it simmer for about 10 minutes while continuing to stir until a thick and creamy consistency. Remove the sauce pan from the heat and add cardamom, raisins and nuts. Serve hot or cool off before serving it with a spoonful of vanilla ice cream.