Gajar Ka Halwa, Carrot Halwa

(about 20-24 pieces)

I used to live near Coxwell and Gerrard in Toronto (home to one of the largest East Indian communities in North America). Walking towards the end of my street in the summer, I would often encounter heavenly scents from the spice shops and restaurants on Gerrard.

Carrot Halwa was available at several shops and restaurants where it often had a thin layer of edible silver on it. I don't bother looking for the silver when I make these, way too much driving I imagine.

2 tbsp ghee, or clarified butter (or regular butter )
2 lb carrots, grated
3 cups evaporated milk
3/4 cup sugar
1 tsp ground cardamom
1/3 cup cashew nuts, chopped and toasted

extra cashew nuts, chopped and toasted for garnishing

Heat the ghee in a saucepan over medium heat. Add the carrots and saute until they soften. Add the milk, sugar and cardamon and bring to a simmer. Lower the heat and continue to simmer for about 1 1/2 hours, stirring occasionally.

Add the cashew nuts and continue to cook, stirring until the mixture pulls away from the sides of the pot and resembles a soft dough.

Pack into an oiled (ghee) 8" or 9" baking pan, sprinkle the top with cashew nuts. Cool and cut into squares.