I actually set out this week to fancy up the basic, bare-bones carrot halwa I've enjoyed since I first had this Indian desert. I tried to make it into a soufflé, ice cream, and custard. While my attempts weren't terrible, they only detracted from the magical marriage of creamy milk and sweet carrots accented by cardamom I had started out with. —prettyPeas
12 oz can evaporated milk
cardamom pods, crushed
In This Recipe
Peel and grate carrots.
Heat carrots, milk, cardamom, and butter over medium heat, stirring occasionally, until milk is nearly evaporated, about 50 minutes.
Add sugar and cook an additional 10 minutes, stirring occasionally to make sure mixture does not stick to bottom.
Remove cardamom pods, if you can find them. Turn out into a large, flat container. Allow to cool until warm.