My husband loves this halva, so I make it often. I use Ricotta cheese to make this. Adding ricotta gives nice texture to the halva.
Shredded Carrots, about 8 to 10 (Medium size)
1-1/2 cup low fat or fat free milk.
1 cup low fat or fat free Ricotta cheese.
1 to 1-1/2 tablespoon Ghee
a pinch of salt
8 to 10 teaspoons sugar or 4 small packets of splenda. (you can add more sugar per your tast4-5 strands of Saffron (Kesar),
2 pinches of cardamom powder
4-5 almonds, chopped in small pieces
4-5 cashews for garnishing.
Heat ghee in a pan. Once the ghee is hot enough, reduce the flame and add the shredded carrots and a pinch of salt. Adding a pinch of salt will bring carrot's natural sweetness out. Increase the flame to medium and stir and cook until most of the liquid is evaporated. Now at this time add the Ricotta cheese and cardamom powder. Mix and stir for next 5-7 minutes (the mixture should start drying at this time). Add sugar and mix well then add milk and saffron. Bring the flame to high and cook until the consistency of the mixture is thicker. Let it cool and garnish with cashews and chopped almonds.
Note: When you add milk and set the flame on high, the milk will start bubbling. It is advisable to use a splatter guard to prevent the mixture from splattering outside.