Indian Carrot Bars (Gajjar Ka Halwa)

• 4 lbs carrots, peeled
• 5 13 cups skim milk
• 1 23 cups half-and-half
• 6 green cardamom pods
• 2 cinnamon sticks, 3-inch each
• 2 tablespoons canola oil
• 12 cup sliced almonds or 12 cup slivered almonds
• 1 14 cups canola oil or 1 14 cups ghee
• 6 -8 tablespoons granulated sugar

1. Shred the carrots on the largest holes of a box grater, or using a food processor.
2. Combine shredded carrot with milk, half-and-half, cardamom and cinnamon in a large, heavy-bottomed pot (at least 6 qts).
3. Bring to a boil, then reduce to a simmer.
4. Cook, stirring occasionally, until all the milk has cooked off and the mixture is nearly dry, 40-60 minutes.
5. Meanwhile, in a small skillet on a medium flame, heat 2 tbsp oil until shimmering.
6. Add almonds and fry, stirring often, until the almonds are a medium brown.
7. Transfer to a paper-towel-lined plate to drain and set aside.
8. When carrot mixture is dry, add oil and cook, stirring almost constantly, until mixture is dark orange, almost brown, about 30 minutes.
9. Remove cinnamon sticks and cardamom pods.
10. Stir in almonds and 6 tbsp sugar.
11. Taste and adjust sweetness.
12. Pour into a 13x9" pan and spread smooth.
13. Let cool to room temperature, then refrigerate.
14. Cut into 1" squares and store in the refrigerator.
15. Serve at room temperature for best flavor, garnished with sliced almonds.

carrots, milk, green cardamom, cinnamon, canola oil, almonds, canola oil, sugar

Taken from www.food.com/recipe/indian-carrot-bars-gajjar-ka-halwa-490739 (may not work)