2 tablespoons water
2 tablespoons ghee or butter
3 cups carrots grated
3 cups milk whole
2 cardamoms crushed
1/4 cup sugar
a pinch cinnamon powder
1 clove crushed
a pinch salt
1/2 cup crème fraîche or cream
Crush and soak the saffron in 2 tablespoons of water for 20 minutes. In a small saucepan, heat the milk and cardamom pods. Once it comes to a boil, turn off the heat, remove the crushed cardamom pods and set aside. In a large skillet, melt the ghee/butter and add the carrots. Stir and cook over a low heat till softened (approx. 7 minutes). Pour in half the milk, then add sugar, the saffron and its water, cinnamon, crushed clove and salt, stirring occasionally till the liquid has reduced by half. Add the remaining milk and gently simmer till there is no liquid left. Stir in the crème fraîche and reduce till the halwa is no longer runny. Serve warm or cold.