4 - 4½ cups of grated carrots
4 cups cannamilk
4 tbsp cannaghee
10 - 12 tbsp of organic unrefined cane sugar or 7-8 tablespoons of raw honey, depending on your sweet preference
20 - 25 whole cashew nuts
5 to 6 green cardamom seeds finely powdered or about ⅓ tsp cardamom powder
A pinch of saffron
A handful of toasted hemp seeds
In a thick-bottomed deep dish pan, combine grated carrots and cannamilk.
Bring to a boil over a medium flame, then reduce heat and let simmer.
Keep stirring while the mixture simmers to prevent burning.
After 5-7 minutes of cooking, the mixture will start to evaporate.
When the mixture has reduced to 75% its original size, add in the cannaghee for an extra effect and that sweet, sweet Indian goodness, while stirring continuously.
Add the sugar/honey and powdered cardamom.
Let simmer while stirring occasionally.
When the mixture has a pudding-like consistency, add the cashews, saffron and hemp seeds.
Continue to stir and simmer until the whole mixture becomes dry. The milk should evaporate completely into fine milk solids.
Cut and shape into 1 ½ - 3 inch squares, depending on how strong you want it.
Serve your Halwa hot with a scoop of ice cream (preferably vanilla) or you can even serve it cold.
Note: Be sure to eat responsibly as the combination of cannamilk and cannaghee can result in a very potent dish!