Ingredients
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Method
- 1
Melt the butter in a wide, heavy pan over a medium heat. Add the carrots and cook for 8 minutes, stirring, until they smell sweet and have softened.
8 min - 2
Pour in the milk, bring to the boil, then reduce the heat to low.
- 3
Cook for 40 minutes, stirring every few minutes, until the milk has almost all gone and the carrots are thick and glossy.
40 min - 4
Stir in the sugar, cardamom and raisins and cook for 10 minutes until the halwa leaves the sides of the pan.
10 min - 5
Serve warm, with a spoonful of cream or ice cream if you like.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.