Step 1 Place carrots, pierced cardamom pods and milk in a heavy based saucepan and bring to the boil. Reduce the heat and simmer for 1 hour, stirring frequently until milk has evaporated.
Step 2 Heat the butter in a deep fry pan. Add the carrot mixture and stir for about 20-30 minutes until darkened in colour with no more wet milky appearance.
Step 3 Add the sugar and sultanas and cook for a further 15-20 minutes or until a lovely orange colour.
Step 4 In the meantime, pre-heat oven to 180°C. Place 12 biscuits over each hole of a twelve hole, 1 1/2 tbsp capacity round based tartlet tin. Bake for 2-3 minutes or until soft.
Step 5 Remove from oven then carefully press softened biscuits against tin moulding into a cup shape. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.
Step 6 Fill butternut snap tartlets with warm Halwa, garnish with pistachios and enjoy!