Carrot halva

Ingredients:

• 450 g peeled carrots
• 1/4 cup ghee
• 6 green cardamom pods
• 1 cup whole milk
• 1/4 cup sugar
• 1 cup dry milk
• 1 teaspoon of Korinka raisins
• 1/4 cup chopped toasted pistachios
• Special equipment: stovetop pressure cooker

Preparation:

1. Grate the carrots on a fine grater.
2. Melt the ghee in a pressure cooker on the stovetop over medium heat. Meanwhile, crush the cardamom pods in a mortar and pestle or a heavy skillet. Remove the husks and grind the seeds into a powder. Add to the oil and fry until fragrant, about 30 seconds.
3. Add the grated carrots to the fragrant oil. Cook, stirring occasionally, for about 3 minutes.
4. Add milk, sugar, and a large pinch of salt. Stir and bring to a boil. Close the pressure cooker lid tightly (follow the manufacturer's instructions). Cook over high heat for 3 minutes. Following the manufacturer's instructions, release the pressure cooker, then carefully open and step away!
5. Return to high heat. Add the powdered milk and raisins and cook, stirring frequently, until most of the liquid has evaporated, about 10 minutes. The halva should have the consistency of pudding. Sprinkle with pistachios and serve warm or cooled.