CARROT PUDDING

Carrot Pudding, also called 'Gajar Halwa' is a very popular Indian dessert, made during religious Festivals and holiday, and served at wedding parties.  It is quite simple to make, and incredibly tasty.  You never would have imagined that a carrot could taste this good!  Your kids will be licking their bowls!



CARROT PUDDING
Serves 4-6
Ingredients:
2 lbs. fresh carrots
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
2 tsp. ground cardamom
4 tbsp. fresh butter
5 tbsp. powdered milk
1 cup golden raisins
1/2 cup slivered almonds or cashewnuts or pistachios
 
Method:
Peel and grate the carrots to prepare the mixture. In heavy bottomed saucepan, combine the evaporated milk, ground cardamom and carrots. Heat to boiling, stirring constantly.
Reduce the heat and continue stirring. Cook the carrot mixture on medium heat for approximately 30 to 45 minutes until milk is completely absorbed.
Remove from heat, and add sweetened condensed milk and butter. Stir vigorously until well blended. Return to low heat to continue cooking. Return mixture to low heat and continue cooking until carrots become very soft and dry In small bowl, combine powdered milk with a few spoons of water to make a paste.
Add milk mixture to carrot mixture in small spoonfuls. Combine slowly, then stir in raisins, and nuts.
Cover and store in refrigerator for at least 8 to 10 hours, preferably overnight before serving. 

Authors Note:
This dish can be served hot or cold. Try eating both, and then decide on your preference. It tastes wonderful served hot with a scoop of vanilla Ice cream!

6 comments:

  1. What a nice sounding dessert I am thinking for sure the kids would gobble this up with the sweetness of the evaporated milk, very nice recipe, thanks look forward to trying.

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  2. Hi, came here through your article on Bombay Frankie. It was such an interesting one and now I see your gajjar halwa is so inviting!..will check on the other recipes..

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  3. Thank you Srivalli! Did you make the Frankie? I so miss these Bombay treats here in the US and this recipe comes as close as it can. Thanks!

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