Ingredients:

• For the Pie Crust:
• 250 g – digestive biscuits (Marie)
• 3 tbsp – butter, melted
• For the Halwa:
• 1 kg – carrot, peeled and grated
• 4 cups – skimmed Milk
• 1/2 cup – Sugar or Sugar substitute
• 4 tbsp – Ghee
• 1 tsp – elaichi powder
• silver varak
• chopped Pista and Raisins

Method:

1. Crush the biscuits coarsely, add melted butter and mix.
2. Then flatten into a pie dish and chill until firm.
3. Boil the milk, add elaichi powder and grated carrot and cook, stirring constantly.
4. Once the carrots are tender and the milk has evaporated, add sugar and stir until it dissolves.
5. Add ghee and raisins and cook for 10 minutes. Cool it.
6. Set onto the pie crust, put silver varak and sprinkle chopped pista.
7. Serve warm or chilled.

Recipe courtesy of Chitra Singh