Carrot halwa dessert - poudine de carottes

Carrot halwa dessert - poudine de carottes

Ingredients:
1 kg carrots grated
600 ml (2 1/2 cups) milk
110 grams (1/2 cup)
white sugar
85 grams (1/2 cup)
brown sugar
1 teaspoon ground green cardamoms
5 grams (1/3 cup) butter
30 grams slivered almonds
40 grams raisins
40 grams walnuts chopped
1 teaspoon ground cloves
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon

Preparation:
Wash, peel and coarsely grate the the carrots. Combine the carrots and milk in a pan, bring to boil, reduce heat to medium low and cook for 20-25 minutes, stirring continuously. Cook until the mixture is nearly dry.
Add the white sugar, brown sugar and half the cardamom. Mix well together and continue stirring. Cook for 10-12 minutes. Remove pan from heat and set aside.
Heat butter in a pan (large enough to contain the carrot mixture) over medium low heat, fry the slivered almonds until golden. Stir in the carrot mixture together with the raisins, walnuts and the rest of the spices, with the exception of the ground cardamom. Cook until the mixture begins to separate from the sides. Serve hot, garnished with the remaining ground cardamom. This is a traditional Indian sweet served during festivals.