Carrot halwa

Grate fresh carrots in a food processor, or on the coarse holes of a grater.

Heat about two heaped tablespoons of ghee, add the grated carrots and stir on medium heat four to five minutes; if the carrots release water, fry until it dries up.

Add sweetened condensed milk (in place of sugar or khoya/mawa) and cover for a few minutes.

Add about three quarters of a cup of milk and cook covered on low heat until the carrots soak up most of it.

Meanwhile toast flake almonds, and grind the seeds of four cardamom pods, outer skins removed, to a fine powder.

Add the cardamom powder and a good amount of ghee; the halwa should not be dry.

Store in the refrigerator up to a week, or freeze; warm a little in the microwave before serving and decorate with toasted almonds.