Carrot & Coconut Halwa Balls by Sheba Promod

Place the milk in a deep based non-stick pan along with the grated carrots, cardamom pods and cinnamon stick. Bring to the boil and then reduce the heat and simmer for approximately 35-40 minutes (continuously stirring), until all the milk has been absorbed.

Add the ghee and fry over a medium heat for 8-10 minutes until the carrot begins to change colour to a deeper orange tone.

Add the sugar, sultanas and cashew nuts and fry for a further 4-5 minutes. Turn off the heat and leave to cool to room temperature.

Heat a non-stick pan over a medium heat and lightly toast the desiccated coconut for 2-3 minutes (tossing the coconut now and again to ensure it does not burn).

Take a small amount of the halwa and make a small ball by rolling between your palms (roughly 1 inch in width) ensuring that it is fairly compact. Place the desiccated coconut in a wide bowl or plate and roll the ball until the surface is fully coated.

Gently shake off the excess coconut and set aside on a dry plate. Repeat until all the halwa mixture has been used up. Store in the fridge in an airtight container.

Drink Recommendations: Indian Masala Chai