500 g carrots, peeled and grated
400 ml double cream
100 ml fresh milk
100 g caster sugar
5 cardamom pods
2 tbsp desiccated coconut
1 tbsp roughly ground pistachios
to garnish – coconut, pistachios, silver leaf (optional)
red food colour (optional)
Boil the milk and cream together, add the grated carrots, cloves and cardamom seeds. Cook on low heat and keep stirring occasionally and keep an eye on the pan. Cook this until the milk/cream gets absorbed into the carrot (takes about 25-30 minutes on medium low heat). Now add the sugar and keep stirring until it is all mixed in well. Add the coconut and ground pistachios.
Once the halva is thick, deep red (you could add a little red food colour if the carrots are a bit pale) and all the cream/milk and sugar is absorbed, pour into a serving dish, decorate and either serve warm with ice cream or whipped cream or serve cold.