Start with carrots.
Finely grate the carrots.
Melt a liberal amount of ghee in a pan. Ghee is clarified butter, and once you add it in some dish, any dish,
it adds a decadent aroma and flavor. It is absolutely unmistakable and delicious! And as soon as I start frying something in ghee, Shyam shows up right there next to me lured by the wonderful smell, it is that good!
Add grated carrots and fry until carrots lose most of the moisture, stir often and do not let the carrots brown and burn.
Meanwhile, start boiling milk.
Add carrot mixture to the milk and simmer, until milk condenses.
Closer to the end of the process, add sugar - it is better to add a little less than too much. Try the mixture and adjust the sweetness if still not sweet enough.
In a separate pan, dry roast some cashews, almonds. Add to halva along with some raisins.
It is good to eat as is and can be stored in a fridge for a few days. It can be eaten cold and warm.
While it can be eaten on its own, I assembled a dessert consisting of a white chocolate parsnip puree topped with carrot halva. I had parsnip sauce left over from an earlier-cooked dish and I think it is a very good combination - both desserts are sweet but based on a savory root vegetable. To make parsnip sauce, clean, peal and cut parsnip into chunks, add to a pot of heavy cream and vanilla bean (scrape seeds out of a vanilla pod, add both the seeds and the pod to the cream), when parsnip is cooked, blend cream with parsnip (remove vanilla pod) with white chocolate (chocolate will melt from the heat of the mixture), and it is done. This can be a dessert on its own too. I am serving the parsnip cream (cooled) on the bottom of a cocktail glass, and topping it with the carrot halva. Delicious!
Until next delicious occasion, cheers!
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