Gajar Halwa With Pistachio Coulis

Ingredients
• Carrots,grated 10-12 medium
• Pure ghee 1/4 cup
• Milk 4 cups
• Green cardamom powder 1/4 teaspoon
• Khoya/mawa,grated 1/2 cup
• Sugar 3/4 cup
• Almonds,blanched and sliced 8-10
• Silver warq 1 sheet
• FOR COULIS
• Pistachios 1/2 cup
• Sugar/honey 3 tablespoons
• Fresh cream 1/4 cup
Method
Heat pure ghee in a thick-bottomed pan, add carrots and sauté for five minutes. Add milk, green cardamom powder and cook on medium heat for fifteen to twenty minutes or until the milk evaporates and the carrots are cooked. Stir in the khoya and sugar and cook for two to three minutes or till the sugar melts and mixes well, stirring continuously. Continue to cook for two minutes more. For pistachio coulis, blanch pistachios in two cups of hot water for five minutes. Drain, cool, peel and puree them in a blender. Take the puree in a pan, add sugar/honey and cream and cook. Once the mixture comes to a boil, lower heat and simmer for five minutes or until the mixture thickens to a sauce consistency. To serve, place a portion of gajar halwa on a plate. Decorate with gold warq and sliced almonds. Serve with pistachio coulis on the side.