Gajar ka halwa

Peel the carrots and grate them finely.

Put the carrots in a heavy-bottomed pot, pour in the milk and bring to a boil. Simmer over medium heat, stirring often, until the milk has almost completely evaporated.

Stir constantly towards the end — thickened milk catches on the bottom easily.

While the carrots simmer, roughly chop the almonds and toast them in a dry pan.

Add the butter and sugar and cook, stirring, until the mixture is thick, glossy and pulls away from the sides.

Stir in the cardamom and half the almonds. Spoon into bowls, top with the rest of the almonds and serve warm. Done!