Carrot Halwa

1. Trim, peel and coarsely grate the carrots. If you have a food processor, you can use the grating attachment to whizz the carrots.

2. Pop the cardamom pods in a pestle and mortar and bash them open. Remove the green, papery skins and grind the black seeds into a fine powder. No pestle and mortar? Pop the cardamom pods in a small bowl and use the end of a rolling pin or the bottom of a jam jar.

3. Set a heavy-based pan or shallow casserole dish on a high heat. Pour in the milk and add the grated carrots and ground cardamom. Bring to a gentle boil, so the milk starts to foam, then turn the heat down to very low. Stir any foam back in the carrots and very gently simmer for 45 mins, stirirng often, till the carrots are very tender and the milk has reduced by around three-quarters. The milk should just bubble a little – if the heat it is too high the milk will cook off too quickly and you'll end up with dry, undercooked carrot. Take it slowly.

4. After 45 mins, add the raisins and 3 tbsp ghee to the pan. Simmer for a further 15 mins, stirring often, till the carrots are soft and the raisins have plumped up. Stir in 2 tbsp sugar and taste, then add more sugar or ghee, if you think it needs it.

5. Spoon the halwa into small bowls and sprinkle over the desiccated coconut just before serving.

6. Pick Your Toppings
We've used a sprinkle of desiccated coconut to top our halwa, but you can swap it for a different nut if you prefer. Flaked almonds, slivered pistachios or chopped cashews would all be delicious served with this dessert.