Carrot Halvah

Recipe Ingredients

2 cups	220g / 7.8oz	Carrots*
2		Milk
2 cups	396g / 13oz	Sugar
1/4 cup	49g / 1.7oz	Ghee or butter - (4 tbsp)
		Slivered almonds
		Raw pistachios
		Rose water

Recipe Instructions

* (scraped if skins are noticeable): almost puree in Cuisinart, or grate finely.

(You will need a heavy saucepan, a kitchen stool and a good but expendable book, as well as the ingredients.)

Bring milk to simmering. Add carrots and cook over low heat, stirring, about 40 minutes. Read book while stirring. Scorching wrecks it.

Add sugar to carrot mix, keep stirring until it all dissolves. It should be quite thick by now, almost leaving the pan.

Add ghee or butter and stir until it absorbs.

Turn it out onto a platter and sprinkle slivered almonds and raw pistachios over it (a frill). Sprinkle a little rose water over it (another frill). Cut into bite-sized squares. Keeps very well in fridge.

Source:
The Yogi Cookbook, by Yogi Vithaldas and Susan Roberts

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