Ingredients:
6 medium carrots
3 cups milk
5 tbsp vegetable oil or ghee
7g stevia extract (packets)
8 whole cardamom pods
1 tbsp unsalted pistachios, lightly crushed
2 tbsp raisins
1 cup heavy cream, lightly whipped (optional)
Directions:
Peel and grate the carrots.
Place the carrots, milk and cardamon pods in a heavy bottomed saucepan and bring to a boil.
Lower heat to medium and cook, stirring occasionally until liquid has dried up in about an hour. Adjust heat if needed.
Heat oil in a large pan over medium-low heat. Add the carrot mixture to the pan and cook until carrots no longer have a wet, milky look. Carrots need to turn a rich reddish color in about 10-15 minutes.
Mix in the stevia, raisins, and pistachios and stir fry for 2 minutes.
Remove halva from pan and serve warm or cooled to room temperature. Place the cream on side (optional).
