I used grated carrots for this classic dish. Substitute carrots with beetroots and you get Beetroot halva. Great for feeding veggies to picky kids. I love it in winter for breakfast or as a tasty and nutritious snack.
In a deep wide pan over medium heat, combine carrots and milk. Bring to the boil, and cook until most of the milk evaporates, about 10 minutes. Stir in sugar, and simmer until mixture becomes dry. Stir constantly to ensure that it doesn't burn. Remove from heat.
Melt butter in a frying pan over medium heat. Stir in cashews and sultanas, and saute until cashews are golden brown. Spread over carrot mixture. Sprinkle top with ground cardamom for fragrance.