4small cans of evaporated milk(SA used rainbow brand)
2tablespoonsof sweetened condensed milk(SA used rainbow brand with the cake picture)
16whole almonds(pistachios, pecans, and cashews are also commonly used)
Soak almonds in hot water to remove the skin. Drain almonds from the water and cut into slivers. Fry them in a pan with 1 tablespoon of ghee until they are golden colored. Remove from ghee, drain on paper towels, and set aside.
In a medium-sized pot, heat up just enough water to cover the carrots. Once the water is boiling, add the grated carrots and simmer for 8-10 minutes. Add the evaporated milk, sprinkle in the cardamom and cook, uncovered, over low heat for about 45 minutes while stirring occasionally.
Once all the milk is nearly evaporated, add 2 tablespoons of ghee and stir. Then add the sugar, saffron, and the sweetened condensed milk. Keep cooking the carrots until all the liquid is evaporated (but do not let it completely dry out) and you are left with a moist and mushy carrot mixture.
Garnish with the slivered almonds and serve with vanilla ice cream.
*Ghee is clarified butter popular in South Asian cuisine (Indian, Bangladeshi, Nepali and Pakistani). You can also substitute unsalted butter.
Recipe courtesy of SA.
Gajar Halwa - https://gingerandscotch.com/come-dine-with-me-day-6/