4 c. homogenized milk
1 c. table cream
3/4 c. golden yellow sugar (brown sugar)
1 tbsp. molasses
1/2 c. white sugar
1 oz. pistachios (2/3 grated, 1/3 sliced)
1 oz. almonds (2/3 grated, 1/3 sliced)
8 med. cardamoms, seeds to be crushed
1/4 c. unsalted butter
3-4 drops rose water (Kewra Essence)
2 pieces edible silver paper
Pinch of saffron

Mix grated carrots, milk, table cream and bring to boil. Reduce heat and simmer for about an hour, until quantity is reduced to half and constantly stir while simmering. Add 1/4 cup of unsalted butter, pinch of saffron, 3/4 cup of golden yellow sugar (brown sugar), 1 tablespoon molasses, 1/2 cup of white sugar and stir constantly. After a few minutes, add grated pistachios and almonds and raise heat, stirring frequently until it forms a solid mass.

Remove Halwa from heat. Add the crushed cardamom and stir (mix) well. Remove Halwa onto a plate. Decorate the top with special edible Indian Silver paper (optional). The silver paper and on the sides. The sliced almonds and pistachios can be toasted for a few minutes. Serve hot or cold.

Available at S. Erkin & Sons at St. Catherine and St. Lawrence South.