Sweets of all kinds are very popular in India, as snacks and as dessert - and even in some parts for breakfast. Carrot halva is a very sweet treat and versions of this sweet will be found in Greece, Pakistan, Turkey, Arabia and the Balkans.
1 lb. carrots
1 quart milk
1 cup sugar
2 oz. raisins
1 stick unsalted butter
1/4 t. ground cardamom
2 oz. pistachio nuts, sliced
V.S.P. Peel the carrots and grate them. Bring the milk to a boil in a large, heavy pan, add the grated carrots, lower the heat and simmer until all the milk has been absorbed and the mixture is thick, stirring frequently. This may take as long as 1 to 1-1/2 hours.
Add sugar, raisins and butter. Mix well and cook for 10 minutes longer, stirring constantly, until halva is almost dry and a rich, orange color.
Spread on a buttered plate, sprinkle with cardamom, and decorate with sliced pistachio nuts. Cut in pie-shaped wedges and serve hot or cold