Put the grated
carrots, milk and heavy cream into a deep, large, heavy saucepan. Bring
it to a boil over high heat, stirring constantly. Reduce the heat to
moderate and cook, stirring constantly until the mixture has reduced to
about half its original volume and is thick enough to coat a spoon
heavily.
Stir in the sugar
and cook for about 10 to 15 minutes. Reduce heat to low and add the
almonds and the ghee and stir for a few minutes more.
The "halwa
"is done when the mixture is thick enough to draw from the sides
and bottom of the pan in a solid mass.
Remove the pan
and stir in the cardamom. Remove the "halwa "into a decorative
serving dish.
Decorate the top
with the crushed pistachio nuts. Serve warm or at room temperature.
Tidbits of India:
In India, it is very popular to serve warm "gajar halwa" with
vanilla ice cream. It is hmm hmm yummy.
