Turmeric Carrot Halwa with Almond Flour Crumble

In a bowl, combine almond flour, cubed cold butter, sugar, and cinnamon. Work with your fingertips until the mixture forms coarse, sandy crumbs with visible butter pieces. Set aside at room temperature.

Place grated carrots and whole milk in a heavy-bottomed saucepan over medium heat. Bring to a gentle simmer, stirring occasionally.

Cook for 18-22 minutes, stirring every few minutes, until the milk is almost fully absorbed and the carrots are soft and glazed. The mixture should look thick and jammy.

Add butter, sugar, turmeric, cinnamon, and ground ginger. Stir well to combine.

Continue cooking for another 5-7 minutes, stirring constantly, until the sugar dissolves completely and the halwa pulls away from the sides of the pan in a thick mass. Add chopped almonds and stir through.

Preheat oven to 180°C (350°F). Scatter the almond flour crumble on a small baking sheet in an even layer.

Bake for 12-15 minutes, until the crumble is golden brown at the edges and feels dry to the touch. Remove and let cool slightly — it will crisp as it cools.

Divide the warm carrot halwa among four bowls. Spoon the toasted almond crumble generously over each serving. Serve immediately while the halwa is still warm.