Ingredients

Method

• 1 T ghee
• 20 g cashew nuts, roughly chopped
• 20 g sliced almonds, roughly chopped
• 20 g pistachios, roughly chopped
• vanilla ice cream, for serving
For the halwa:
• 1 T ghee
• 1 kg carrots, washed, peeled, and grated
• 2 cups full-cream milk
• 200 g sugar
• 1 t ground cardamom

Method

Ingredients

1. Heat the ghee and nuts in a pan and fry for about 20 seconds, stirring continuously so that they don’t burn. Transfer to a bowl and set aside.

2. To make the halwa, melt the ghee in the same pan. Add the carrots and sauté for 15–20 minutes, stirring continuously so they don’t burn.

3. Add the milk and sugar and cook, stirring, for another 20 minutes. The carrots will soak up the liquid. Add the cardamom and stir to combine.

4. Pour over the roasted nuts and serve with ice cream or as is. Serve hot or cold.

Find more sweet treat recipes here. 

Production: Khanya Mzongwana 
Photograph: Jan Ras
Food assistant: Dani Smith