Crush and soak the saffron in 2 tablespoons of water for 20 minutes.
In a small saucepan, heat the milk and cardamom pods. Once it comes to a boil, turn off the heat, remove the crushed cardamom pods and set aside.
In a large skillet, melt the ghee/butter and add the carrots. Stir and cook over a low heat till softened (approx. 7 minutes).
Pour in half the milk, then add sugar, the saffron and its water, cinnamon, crushed clove and salt, stirring occasionally till the liquid has reduced by half.
Add the remaining milk and gently simmer till there is no liquid left.
Stir in the crème fraîche and reduce till the halwa is no longer runny. Serve warm or cold.
For best results, use full cream (whole) milk, rather than semi-skimmed.Use a large heavy iron skillet as it holds the heat well on a low flame. The carrots are cooked in butter till softened, not browned. As they cook, they become sweeter as they caramelize, so adjust the amount of sugar accordingly to taste.Add half the cardamom flavoured milk, sugar and the salt (this helps to accentuate the flavours) and simmer till reduced.The consistency should be similar to that of rice pudding consistency (not dry).
Amount Per Serving
Calories 276Calories from Fat 171
% Daily Value*
Saturated Fat 11g55%
Vitamin A 16513IU330%
Vitamin C 6mg7%
* Nutrition information is an estimate and is provided for informational purposes only. Percent Daily Values are based on a 2000 calorie diet.