Gajar ka Halwa

Method

1. Peel 250 g of carrots, trim off the hard core if the carrots are large, and grate them coarsely on the wide holes of a box grater. You want loose, fluffy shreds rather than a wet pulp.
2. Put the grated carrot and 150 ml of whole milk into a heavy kadhai or wide non-stick pan. Bring to the boil over medium heat, then lower to a steady simmer and cook for 20-25 minutes, stirring and scraping the base every few minutes, until the carrots are completely soft and only a glaze of thickened milk clings to them.
3. Meanwhile, heat 1 tbsp of ghee in a small frying pan over medium-low heat. Fry 10 g of halved cashews and 10 g of slivered almonds for 1-2 minutes until pale gold, then add 1 tbsp of raisins and fry 30 seconds more until they swell. Lift the nuts and raisins out with a slotted spoon onto a plate, leaving all the ghee in the pan.