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Category: Desserts

Carrot Pudding (Gajar ka Halwa)

Carrot Pudding (Gajar ka Halwa)
Gary Friedman / Los Angeles Times

This sweet is a visual delight, especially while it's cooking. Bits of grated carrot float on a sea of milk, imparting to it a deep-orange color. Appropriate for both formal and informal meals, this dish is almost always eaten warm ... Read more

Total time: 3 hours | Serves 8
  • 8 cups milk
  • 4 pounds carrots, peeled and grated
  • 3/4 cup usli (pure) ghee (clarified butter)
  • 6 tablespoons sugar or honey to taste
  • 1/4 cup lightly fried, unsalted cashews, optional
  • 1/4 cup lightly fried, unsalted pistachios, optional
  • 1 teaspoon ground cardamom

Step 1Combine the milk and grated carrots in a heavy-bottomed pot. Bring to a boil. Lower the heat to medium and cook, stirring occasionally, until all the liquid has evaporated, about 1 hour.

Step 2Add the ghee, reduce the heat to medium-low, and cook the carrot-milk mixture, stirring frequently. Keep doing this until the carrots turn reddish brown, 45 minutes to 1 hour.

Step 3Add the sugar (or honey) and, if you like, the cashews and pistachios. Cook the mixture, stirring, for about 5 minutes. Turn off the heat and transfer the pudding to a serving bowl, garnished with cardamom.

Each serving:
431 calories; 370 mg sodium; 80 mg cholesterol; 26 grams fat; 16 grams saturated fat; 42 grams carbohydrates; 10 grams protein; 6.44 grams fiber.
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