Gajar Ka Halwa (Indian Carrot Pudding)

A friend at work brought this carrot pudding for our Christmas lunch.  I enjoy trying new foods and this dessert was delicious.  He was so happy when I asked him for the recipe.  I made this for my family and they really enjoyed it.

4 TBS butter (or you can use ghee)

4 cups finely grated organic carrots

2 cups whole milk

1/2 - 3/4 cup sugar

1/2 tsp ground cardamom

1/3 cup cashews, almond slices or pistachios

Melt the butter in a heavy bottom saucepan.  Add grated carrots to the melted butter and cook over a low heat for 10 minutes until you get a nice aroma from the carrots.  The carrots will turn a deeper orange color.

Adjust the heat to medium-low and add the milk and stir often.  After a while the milk will begin to froth and foam up. Then the mixture will start to reduce slowly.  Keep stirring the mixture often so the milk doesn't stick to the bottom of the pan.  Cook the mixture until the milk is reduced by about 75%.  This will take a while.  I think it took about an hour or so for me.  

Next, add the sugar to taste. Stir until well combined and the sugar has dissolved.  Add the ground cardamom and stir until combined and the milk has evaporated.  The mixture should be thick.  

When the mixture has thickened, it is ready to eat!  You can garnish the pudding with more nuts.

Enjoy this pudding warm, at room temperature or cold.  I prefer it either warm or at room temperature.

Serves 4-6

Source:  Pavan Naidu

Kimberly