Indian Carrot Dessert (Gajar ka halwa)

Components

• Three medium carrots (equivalent to 4 cups when grated)
• 2 tea cups of milk
• 3/4 cup of granulated sugar
• 2 cardamom pods
• 1 tablespoon of butter
• 1/4 cup of shelled pistachios

Ready state

1. Wash and peel the carrots, then grate them using the coarse side of the grater. Split the cardamom pods and crush the seeds with a mortar and pestle. Roughly chop the pistachios.

1. In a medium saucepan, combine the milk, grated carrot, and cardamom, then heat over high heat. Once it reaches a boil, reduce the heat to medium and simmer for approximately 40 minutes, stirring occasionally, until the carrots are very tender and the milk has evaporated.
2. Incorporate the sugar and butter, then cook over low heat for an additional 15 minutes, stirring occasionally, until the liquid in the pan evaporates again. Note: the candy should remain moist. Stir in half of the pistachios and transfer the mixture to a bowl. Sprinkle the remaining pistachios on top and allow it to cool at room temperature. Serve afterward.