Carrot Halwa

Ted got this recipe from one of his co-workers. It is rather time intensive, but totally worth the effort.

Carrot Halwa by Ratna Kumria

Carrots (grated) 4 cups
Milk 2 cups
Sugar 1 ½ cups
Butter Ghee or Veg Oil ½ cup
Cardamom Seeds (crushed) 5 pods
Allspice (crushed) 2 berries
Golden raisins 3 tablespoons
Cashews or Almonds(sliced) 3 tablespoons
Time 2-3 hours

1.Wash, peel, and coarsely grate carrots. Soak raisins in enough water to cover them.
2.Cook carrots in milk on medium heat stirring occasionally until the milk has evaporated. This step can take an hour or so.
3.Stir in sugar and spices. Cook well until all moisture has evaporated and carrots are dry. This step takes time too.
4.In the meantime cook the raisins and cashews in 2 tablespoons ghee until nuts are slightly browned. Remove raisins and cashews with a slotted spoon. Reserve ghee for next step.
5.Add the reserved ghee as well as the remaining ghee and cook on high heat until the color changes and carrots become slightly crisp.
6.Mix in raisins and cashews.