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Carrot Pudding (Gajar ka Halwa)

Time 3 hours
Yields Serves 8
Carrot Pudding (Gajar ka Halwa)
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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 but may also be served cold. It tastes best when reheated after a night or two in the refrigerator. To clarify butter, microwave 1 cup (2 sticks) of butter until melted, skim off the foam from the top, then pour off the butter and discard any milky water on the bottom.

1

Combine 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.

2

Add 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.

3

Add 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.