The flavour of this pudding-like halwa is reminiscent of spiced carrot cake. Milk sweet is usually eaten on its own, but it makes a lovely garnish for this dessert. It’s very rich and sweet, so be sure to serve in small portions.
- ½ cup ghee
- 140 g (1 cup) shelled pistachios
- 750 ml (3 cups) full-cream milk
- 4 cups grated carrot (about 4 large carrots)
- 440 g (2 cups) caster sugar
- 1 tsp ground cardamom
Milk sweet crumble
- 1 litre full-cream milk
- 75 g (⅓ cup) caster sugar
- ½ tsp ground cardamom
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat 2 tablespoon of ghee in a frying pan over medium heat. Cook pistachios, stirring, for 3 minutes or until very lightly browned. Set aside.
To make halwa, heat milk in a heavy-based saucepan over medium heat. Add grated carrots, cover with a lid and cook, stirring occasionally to avoid mixture sticking to base of pan, for 25 minutes or until milk is completely evaporated.
Add sugar and stir continuously for 30 minutes or until mixture is thick and glossy. Stir in the cardamom and remaining cup ghee. Remove from heat and set aside.
Meanwhile, to make milk sweet crumble, place milk in a heavy-based saucepan over medium heat and bring to the boil. Reduce heat to medium-low and cook, stirring every 10 minutes with a spatula and scraping the sides of the pan to ensure milk doesn’t burn, for 1 hour or until milk begins to solidify – this could take up to 1½ hours.
Add sugar and stir until dissolved. Add cardamom and continue to cook, stirring, for 30 minutes or until solidified milk begins to leave the sides of the pan.
Spoon halwa into small bowls, crumble over milk sweet and scatter with pistachios to serve. Carrot halwa and milk sweet crumble will keep for several days in the fridge.
Photography Chris Chen. Food preparation Leanne Kitchen. Styling Berni Smithies.
As seen in Feast magazine, Apr 2014, Issue 30.