Coles Cooking Club member Nakita Fernandes makes this special carrot halwa for Diwali celebrations.
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Heat the ghee or butter in a large saucepan over medium heat. Add the carrot and cook, stirring, for 5 mins or until the carrot is golden. Add the milk and bring to the boil. Reduce heat to very low and cook, uncovered, stirring every 5 mins, for 40-45 mins or until milk is absorbed and mixture thickens.
Add the sugar and cardamom to the carrot mixture and cook, stirring, for a further 5 mins or until the sugar dissolves.
Divide the carrot halwa evenly among serving bowls. Sprinkle with the cashew, almond and raisins and serve immediately.
COOK. STORE. SAVE.
Smart swap: While Nakita usually serves this dessert with cashews and almonds, you can sprinkle it with whatever nuts you have on hand. Try pistachios, peanuts or macadamias.
Plan ahead: While this delicious dessert is traditionally served warm, halwa can be served chilled, too. Make it up to 2 days ahead. Spoon into the bowls and cool, then cover and store in the fridge until you’re ready to serve.