This is a great Diwali treat full of spices and flavour and also using vegetables in this pudding.
1 tbs rapeseed oil
1 tsp chopped pistachio
8 sliced almonds
¼ tsp saffron
1 tsp cardamom crushed
500g grated carrots
Add the oil to a pan, add the carrots and sauté. Pour in the milk and cook until boiled.
Simmer the mixture and add the sugar when the milk is almost absorbed. Continue to simmer until all the milk has evaporated.
Stir in the cardamom and saffron.
Finally, top the carrot halwa with the pistachio and almonds.
Use dairy free milk
Add dried fruits e.g. raisins