Ingredients

Steps

• Trim, peel, and finely grate 450g of vegetables.
• Combine grated vegetables with 550ml milk, cardamom, and sultanas in a large non-stick frying pan.
• Heat gently and bring the mixture to a simmer while stirring occasionally.
• Cook until vegetables are tender and most liquid has evaporated, stirring frequently as it thickens.
• Stir in butter, sugar, nuts, and rosewater essence.
• Spread the halwa in a shallow pan to cool and add garnish.
• Cut the cooled halwa into squares and serve.