Carrot Halva

1. 1

   Preheat oven to 350F (180C).

2. 2

   Spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool.

3. 3

   Heat butter in a saucepan.

4. 4

   Add carrots; cover and cook for 10 minutes.

5. 5

   Scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed.

6. 6

   Add sugar and cook for an additional 10 minutes, stirring constantly.

7. 7

   Remove from heat.

8. 8

   Add almonds, and raisins if you're using them.

9. 9

   Spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts.

10. 10

    Serve warm or at room temperature.

No additional tips available.