250g carrots, peeled and shredded 
1 tbsp ghee 
⅔ cup milk 
75g dates, finely diced (or 100g caster sugar) 
seeds from 2 cardamom pods, powdered. (slightly less than ¼ tsp) 
handful of raisins 
handful of nuts (cashews, pistachios or almonds)

1. Heat ghee on medium low. add the carrots and constantly stir for about 5 minutes. then add the milk and let simmer for about 15-20 minutes until all the milk is mostly evaporated, stirring occasionally.

2. Add the sweetener:

   • If using dates, add them in when there’s still some milk left. Stir occasionally and cook for another 3 to 5 minutes.

   • If using caster sugar, add it in only after ALL the milk has evaporated. This is essential because you might end up with a gluggy type of sugary syrup if added before the milk has disappeared. When you do add the sugar, it will release some water when added in which is normal. Stir occasionally and cook for another 3 to 5 minutes until all the liquid has evaporated.

3. It is very very very essential for all the liquid to evaporate. The halvo is ready when you start smelling ghee. Lastly, stir in cardamom powder, raisins and your choice of nuts. Serve hot.