Carrot and Almond Halva
Warm 4 teaspoons ghee in a large saucepan over a medium heat. Fry almonds until they start to turn golden. Stir in sultanas, fry for about 10 seconds. Remove with a slotted spoon and place in a bowl.
To the same saucepan, add carrot, almond meal and milk, cook on medium low heat stirring frequently. When milk is completely absorbed, add 4 teaspoons ghee, sugar, cloves and cardamom. Cook until sugar is mixed well with carrot and halva becomes a sticky mass. Remove from heat.
Stir in almonds and sultanas just before serving.
Step 2 can be done in a rice cooker.
Halva can be stored in the fridge for 3-5 days.
Per serve: energy 960 kJ (229 cal); protein 5 g; fat 12 g; saturated fat 3 g; cholesterol 13 mg; carbohydrate 24 g; fibre 4 g; calcium 115 mg; iron 0.92 mg; sodium 52 mg
4 teaspoons ghee (clarified butter) + 4 teaspoons
2 tablespoons slivered almonds
2 tablespoons sultanas
5 cups grated carrot
1 cup almond meal (ground almonds)
1 cup fat free milk
¾ cup brown sugar
¼ teaspoon ground cloves
¼ teaspoon ground cardamom
Carrots are rich in pro-vitamin A, which supports vision health and provides antioxidant protection. Almonds are a very good source of vitamin E and mono-unsaturated fats, which have been associated with reduced risk of heart disease.