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1
Melt the ghee in large thick-based pan over a high heat, then stir in the carrots.
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2
Fry for a minute on high, then reduce the heat to medium and cook for about 5 minutes, stirring all the while.
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3
Increase the heat to high again and fry for another 4-5 minutes, until the majority of the liquid from the carrots has evaporated.
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4
Constant stirring and varying the temperature during frying both help to speed up the process of cooking off the carrot juice.
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5
While the carrots are frying, bring the milk to the boil in a small pan.
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6
Once the liquid from the carrots has evaporated, pour in the boiling milk and cook over a high heat for 5 minutes, stirring continuously.
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7
Stir in the sugar and cook for a further 5-6 minutes, stirring regularly to make sure the mixture doesn't stick or burn.
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8
Add the milk powder and cardamom and keep stirring and cooking for another 5 minutes, then remove from the heat.
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9
Leave to rest, covered, for at least 30 minutes to allow the flavours to intensify, then gently reheat before serving.
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10
The temperature at which you serve the halva is a matter of taste - some like it piping hot, while I prefer it slightly warm and accompanied by a scoop or two of good soft vanilla ice cream.
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11
You can serve gajar halva in a large bowl, garnished with chopped pistachios if you fancy them (the colour contrast between the green nuts and orange halva is lovely).
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12
Alternatively you can form it into little domes as I do, pressing a sixth of the mixture at a time into a small bowl or teacup to mould it into shape, then tipping on to individual serving plates.
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13
Sprinkle the tops with chopped pistachios - or, for a real flourish, a twist or two of gold leaf!
