Carrot Halva with Mascarpone

Serves 4 -6

Carrot Halva with mascarpone Photo: Manja Wachsmuth

Ingredients

• 5 cups milk
• 250g carrots, peeled and grated
• 75g butter
• 175g sugar

to serve

• thickened cream, Greek yoghurt or mascarpone
• 50g chopped pistachio nuts

optional extras

• 1⁄4 tsp ground cardamom 1⁄4 cup of raisins

Method

Prep time 20 mins Cooking time 50-60 mins
Place milk and carrots (and ground cardamom if using) in
a heavy-based saucepan and cook over a high heat, stirring occasionally, until liquid has evaporated - about 25-30 minutes. Keep an eye on it - you don't want it to catch on the bottom of the pan.
Add butter and sugar (and raisins if using) and stir with a wooden spoon until butter has melted and sugar has dissolved.
Cook a further 10-15 minutes, stirring frequently, until the mixture starts to leave the side of the pan.
Transfer to four small (1⁄4-cup capacity) ramekins or moulds.
Cool, then turn out and serve, with a dollop of thickened cream, Greek yoghurt or mascarpone and a sprinkle of chopped pistachios.