This halwa can be served hot or cold, and should keep for three or four days. It is not only delicious, but it is considered good nourishing food.
2 pints milk
¾ lb. carrots
1 teacup (6 ½ oz.) sugar
1 tablespoonful golden syrup
2 tablespoonfuls (3 oz.) set butter-fat
2 dozen or more almond nuts
1 teaspoonful crushed cardamon seeds or nutmeg
1 tablespoonful sultanas
For 6 people.
Boil the milk in a large heavy aluminium saucepan. Scrape (not peel), wash and grate the carrots, and put them in the milk. Cook this on medium heat for just over an hour, stirring frequently with a large spoon to prevent sticking; the mixture by then should be fairly thick. Add sugar, syrup, sultanas and the butter-fat; pour the mixture into a deep aluminium frying pan, and keep boiling gently until the mixture begins to solidify, stirring frequently.When the halva is of deep orange colour, and has the desired consistency, it should be taken off the heat, spread on the well buttered pyrex or china dish and decorate with the peeled and sliced almonds and the crushed cardamon seeds or nutmeg.
