A signature Indian dessert - carrot pudding or halwa! Packed with nuts and infused with cardamom, it's unique and crazy delicious!
Cuisine Indian
Prep Time 10 minutesminutes
Cook Time 2 hourshours50 minutesminutes
Total Time 3 hourshours
Servings 4people
Author Cooking The Globe
Ingredients
2lb (900g)carrots, peeled
¼cup + 2 tablespoonsghee
6cupsmilk
1 ½cups (300g)sugar
¼teaspoonground cardamom
1cupcoarsely ground almonds(you can also use almond flour)
1tablespoongolden raisins
1tablespoonchopped pistachios, for garnish
Instructions
Grate the carrots either using a hand grater or a food processor.
Warm the ghee in a large pot. Add the grated carrots and saute for about 5 minutes until they soften, stirring constantly.
Add the milk and bring to a boil. Reduce the heat to low and simmer, partially covered, for 2-3 hours until all the milk is absorbed and there is no liquid left. Stir occasionally to avoid sticking to the bottom of the pot.
Raise the heat to medium and add the sugar. Cook for 30 minutes more, stirring occasionally, until the sugar melts.
Add the cardamom, almonds, and raisins. Cook 15-20 minutes more until the mixture gets really dry and starts to pull away from the sides of the pot. Keep stirring actively at this point because it can easily burn.
When done, remove from the heat and let cool. Serve either warm or chilled garnished with some chopped pistachios. Enjoy!