Ingredients:

1kg grated carrots

3-4 litres milk

2 tblsp sojee / tasty wheat

1 tin cream (155g)

1 tin condensed milk (397g) sugar to taste

½ cup ghee

¼ cup finely chopped almonds

¼ cup finely; chopped pistas

¼ cup dessicated coconut

Method:

Place the carrots and milk in a thick base pot an boil over low heat, carefully watching and stirring at intervals to prevent milk from scorching. Allow to boil for a few hours, until milk burns out nicely and mixture is thick and mushy.

Braise tasty wheat in ghee until light brown them add to carrot mixture mix well.

Add cream and condensed milk, sweeten with sugar to taste. Return to heat and stir vigorously as it will after this stage, scorch very easily.

Stir in almonds and coconut + pista, allow to braise for awhile. When the halva is fairly dry and the ghee skims to the top it is done. Set in a tray. Cut into diamonds shapes. Decorate with slivered almonds.