Ingredients
For Your Carrot Pudding
- 1⁄2 cup ghee
- 4 medium carrots, grated
- 3 cups whole milk
- 1 cup sugar
- 1⁄4 cup heavy cream
- 1 1⁄2 tsp ground green cardamom
- 1⁄2 tsp rose water
- 2 TBSP golden raisins
- 2 TBSP chopped cashews
- 1 TBSP chopped almonds
- 1 tsp minced pistachios
Method
1: Melt 1⁄3 cup ghee in a skillet over medium-high heat. Stir in carrots.
2: Add milk and bring to a boil.
3: Reduce heat to medium. Cook while stirring occasionally until carrots are tender and sauce is thickened, about 30–35 minutes.
4: Stir in sugar, cream, cardamom, and rose water. Cook until sugar is dissolved and halwa is thick, about 25 minutes.
5: Melt remaining ghee in a skillet over medium-high heat.
6: Cook raisins, cashews, and almonds until raisins are plump and nuts are lightly toasted, about 3–4 minutes.
7: Stir mixture into halwa and garnish with pistachios.
8: Serve at room temperature.
